Reese’s Chocolate Peanut Butter Bread Pudding

1 baguette, cut into cubes {approximately 5 cups cubed} 1/2 c unsweetened baking cocoa 4 cups whole milk 4 large eggs 4 Tbls butter, melted 1 Tbls vanilla extract 1 cup sugar 1/2 tsp cinnamon (optional) 1/2 tsp ground nutmeg (optional) 1 8 oz bag Reese's minis 2/3 cup Reese's peanut butter chips

Whisk together eggs, milk, butter, and vanilla. Combine sugar, cocoa, cinnamon, and nutmeg in a small bowl. Add sugar mixture to milk mixture and whisk until smooth. Add bread to mixture and stir to coat. Refrigerate for 1 hour (most, but not all, liquid will be absorbed.) Preheat oven to 350 degrees. Stir in Reese's minis and Reese's peanut butter chips. Pour into a lightly greased 9x13 baking dish making sure the Reese's are evenly distributed. Bake for 60-70 minutes or until set. Pudding can be served warm or refrigerate and serve chilled.