Dark Chocolate Bread Pudding Loaf

Dark Chocolate Bread Pudding Loaf
300 grams dark or bittersweet chocolate
1/2 cup unsalted butter or hard margarine
1 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
3 cups milk
4 large eggs, beaten
4 cups bread, dried or stale, white bread, torn into one inch pieces (I used mostly egg bread and white baguette)
1/4 cup granulated (white) sugar
200 grams dark chocolate, chopped

In a medium saucepan, melt the chocolate and butter together over low heat, stirring often, until smooth. Stir in the sugar, vanilla, and cinnamon, followed by the milk. Then mix in the eggs.
Place the bread in a large bowl and pour the chocolate mixture over top. Cover and refrigerate for several hours, preferably overnight, to allow the bread to absorb the chocolate mixture.
When ready to bake, preheat oven to 325◦F. Line two 9x5x2 inch loaf pans with parchment paper. Divide the bread among the two pans, patting down and spreading evenly.Sprinkle each with two Tablespoons sugar, then the chocolate pieces. Cover with foil, bake for about 40 minutes until a knife inserted in the center comes out with no custard attached (although it may be chocolaty) and pudding is set. Top should be slightly browned, if not the foil can be removed for the last few minutes of baking. Serve warm, or set aside to cool. Then serve either at room temperature or cold. Pudding is much firmer and easier to slice when cold. It can then be reheated if desired. It is extra good with chocolate or hot fudge sauce and ice cream or whipped cream.

This is a great bread pudding - rich, decadent, and plenty of chocolate. It is not a dry bread pudding, yet not custardy either. Soaking the bread overnight allows it to absorb all the chocolate flavor and it forms more or a firm loaf once baked.