10 to 12 slices bread, cut into 1/2" cubes, to yield about 6 1/2 cups
bread cubes*

1/2 cup (2 ounces) semisweet chocolate, chopped, or chocolate chips

1 cup (7 ounces) sugar

1/2 cup (1 1/2 ounces) cocoa, unsweetened baking cocoa or Dutch-process

3 cups (24 ounces) milk

6 large eggs

1/2 teaspoon salt (optional)

2 teaspoons vanilla extract 



Instructions
*A 1-pound loaf of bread or brioche should yield about 6 1/2 cups bread cubes.

Make the bread stale by toasting in the oven at 225 for 10 minutes on
a side.  Cut into 1/2 inch or so cubes.

Lightly butter the bottom and sides of a 2-quart baking dish, 9" x 13"
pan, or equivalent.  Layer in bread cubes

Whisk together the sugar, cocoa, and 1 cup of the milk in a saucepan.
Add the remaining chopped chocolate and set over low heat.

Cook, stirring, until the chocolate is melted and the mixture is
thickened and smooth. Transfer to a large bowl, and whisk in the
remaining milk. Whisk in the eggs, salt, and vanilla. Pour the mixture
over the bread cubes, making sure to cover all of it.  Press any dry
bits down into the liquid. Let rest for 30 minutes or so at room
temperature, until the chocolate custard has been fully absorbed by
the bread. While the pudding is resting, preheat the oven to 325°F.

Bake the pudding for 45 to 50 minutes, until it's set. Remove from the
oven and let cool for 10 minutes to allow the custard to fully set
before serving. Serve warm with whipped cream, ice cream, or dusted
with confectioners' sugar. Yield: 10 servings.