6 cups lightly packed 1/2 inch cubes bread (your choice)
2 cups whipping cream
1/2 cup milk
8 ounces semisweet chocolate, chopped
4 large egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

INSTRUCTIONS:

Divide bread cubes evenly among eight 3/4 cup custard cups. Bring cream and milk to
simmer in heavy medium saucepan over medium heat. Remove saucepan from heat.
Add chopped chocolate and stir until melted and smooth. Add egg yolks, sugar, extract,
and salt and whisk until well blended. Pour chocolate custard over bread cubes in
custard cups, dividing evenly. Press down on bread cubes with back of large spoon to
saturate bread completely. Let stand at room temperature for 30 minutes.

Preheat oven to 325 degrees. Cover custard cups with foil. Place in oven and bake until
puddings are set and knife inserted into center comes out with some moist chocolate
custard still attached, about 30 minutes. Best served warm. Can be served with a chocolate sauce or a creme anglaise.