Serves 6
From the Gourmet Cookbook

4 cups cubed (3/4 inch) day-old Italian bread
1/2 stick (4 Tbsp.) unsalted butter, melted
4 ounces unsweetened chocolate, finely chopped
2 cups whole milk
1 cup heavy cream
2 large eggs
1 cup sugar
1 Tsp. vanilla extract
1/8 Tsp. salt

Toss bread with melted butter in a large bowl.
Put chocolate in a heatproof bowl. Bring milk and cream to a simmer in a 2-Qt. heavy saucepan and pour over chocolate. Let stand for 2 minutes, then whisk until smooth. Add eggs, sugar, vanilla, and salt and whisk until well combined. Pour custard over bread. Cover pudding loosely with plastic wrap, then place a smaller bowl or plate on top and weight with a heavy can. Let pudding stand for 1 hour so bread absorbs custard.
Put a rack in middle of oven and preheat oven to 350. Butter an 8 inch square baking pan.
Transfer pudding to pan. Bake until just set but center still trembles slightly, 40 to 45 minutes; do not overbake (custard will continue to set as it cools).
Serve warm or at room temperature, with freshly whipped cream.