1 lb bread (we use a combination of our chocolate croissants and brioche cinnamon rolls, but any brioche type bread would be great- and then throwing in about 2 cinnamon rolls makes it outstanding!)
2 cups whole milk
2 cups cream
1 1/2 cups good bittersweet or dark chocolate (such as valrhona)
6 egg yolks
1 cup sugar
Turn your oven on to 3oo degrees.
Begin by cubing your bread in 1/2 inch to 1inch cubes and set to the side.
Heat the cream till it comes to a boil and add your chocolate, whisking till combined. Next add your two cups of milk and stir. In a separate bowl whisk together your eggs, egg yolks and sugar. Temper the eggs by pouring about a quarter cup of your warm dairy into the eggs and whisk. Continue adding the cream mixture slowly while mixing until completely combined. Make sure to have the finished custard in a container large enough to fit all the cubed bread. Place bread in the custard, fully coating each piece and leave covered in the refrigerator for at least one hour. Pour the bread pudding into a greased pan and place in oven for approximately two hours. Allowing the custard to set up slowly in the oven will leave you with a deliciously moist bread pudding. Test to see if it is finished by placing a toothpick in the center. It should come out of the dessert cleanly.