Chocolate Bread Pudding

Preheat an oven to 350 degrees F. Butter a 1 1/2-quart soufflé dish or baking dish.

Spread the bread cubes on a baking sheet. Bake until dry but not browned, 5-7 minutes. Remove from the oven and set aside.

In the top pan of a double boiler or a heatproof bowl set over (not touching) simmering water in a pan, combine the chocolate and milk and stir until the chocolate melts and the mixture is smooth, 5-7 minutes. Remove from the heat and let cool for 10 minutes.

In a bowl, using an electric mixer set on high speed, beat the eggs until blended. Add the granulated sugar and beat until slightly thickened, 1-2 minutes. Reduce the speed to low and gradually beat in the vanilla and the chocolate-milk mixture until incorporated.

Place the bread cubes in the prepared dish. Pour the chocolate custard over the bread and, using a spoon, turn the mixture so that all the bread cubes are evenly soaked with the custard mixture.

Bake for 20 minutes. Then, using a large flat spoon, push down on the bread so the custard rises to the top. Continue baking until the custard is just set, 15-20 minutes longer.

Transfer to a rack and, using a sieve or sifter, lightly dust the top with the confectioners’ sugar. Serve warm or at room temperature.