Preheat oven to 350 degrees.
In a large bowl, add the bread cubes and half + half. Toss until well combined. Set aside.
In a large cast-iron skillet, melt the cultured butter over medium heat.
Add the light brown sugar and granulated sugar and whisk until combined.
Remove from heat. Add the eggs and bourbon and whisk until well combined. Pour over the bread mixture.
Add the chocolate chips and stir to combine. Transfer mixture back to the cast-iron skillet and sprinkle with raw sugar.
Cover with foil and bake for 1 hour. Remove the foil and bake for an additional 15 minutes until the bread pudding is golden brown. Serve warm.
My recipe is a slight adaptation of the original recipe for Bourbon-Chocolate Bread Pudding featured in Southern Cast Iron magazine.