Chocolate Chip Pound Cake: Beat butter and 8 oz. granulated sugar with electric mixer fitted with paddle attachment on medium speed until light and fluffy.
Add 4 eggs, 1 at a time, beating well after each addition. Stir in 1-1/2 tsp. vanilla.
Sift cake flour, salt and baking powder; add to batter all at once. Beat on low speed 20 seconds. Scrape side and bottom of bowl. Beat on low speed 1 min. Stir in chocolate chips. Spoon batter into well-sprayed 9.5x4.5-inch loaf pan.
Bake in 350°F standard oven on center rack 55 to 60 min. or until wooden pick inserted in center comes out clean. Cool in pan 15 min. Remove from pan and cool completely on wire rack. Cut cake into 1/2-inch cubes. Set aside.
Custard: Heat milk and 2.6 oz. granulated sugar in heavy saucepan on medium heat until sugar is dissolved, stirring frequently. Whisk in 3 eggs and 3/4 tsp. vanilla until blended. Remove from heat; strain mixture through sieve. Set aside.
Bread Pudding: Place 1 oz. Chocolate Chip Pound Cake cubes and 0.5 oz. cookie pieces into each of 8 well-sprayed 4-oz. ramekins. Carefully pour 1.75 oz. Vanilla Custard over cake and cookies, allowing it to soak in. Place ramekins onto half sheet pan.
Place a pan of water on lowest oven rack. Bake ramekins in 350°F standard oven on center rack 15 to 20 min. or until knife inserted near center comes out clean. Remove ramekins from pan and cool completely on wire rack. Dust with powdered sugar just before serving.