Well, Foam had me drooling for some bread pudding and so as not to duplicate the same thing I dug out my recipe for Chocolate Bread Pudding which went over very well in the past with those fortunate enough to have a bowl. After all the players were assembled I let it sit for 3-4 hours then baked off for about 45 minutes at 350 degrees in a 11x13 Pyrex pan. The stale rolls were from a batch I made at work and the eggs are from my chickens.....gorgeous big yellow yokes. Very rich, very delicious....a small scoop of French Vanilla ice cream puts it over the top but not really necessary. Without further ado: soaking up the goodness out of the oven----smells delicious my outrageous piece....couldn't finish it I doubled these ingredients for the 11x13 pan...as is makes a 8x8 pan 6 cups 1 inch cubes French bread, bottom crust removed ¼ cup butter, melted (½ stick) 1 ¾ cups whole milk 1 cup whipping cream 4 ounces unsweetened chocolate 1 cup granulated sugar 4 large egg yokes Butter an 8x8x2 inch baking dish. Place bread cubes in a large bowl, drizzle with butter and toss to coat. Transfer to baking dish. Bring milk and cream just to a simmer in saucepan. Remove from heat and add chocolate. Whisk until melted and smooth. Whisk sugar and yokes in separate bowl to blend. Whisk chocolate mixture into sugar mixture. Pour custard over bread. Cover with plastic film and let sit 3-4 hours to absorb most of the custard. Preheat oven to 350 degrees. Bake pudding until just set but center moves slightly when dish is shaken, about 45 minutes or so. Serve warm or at room temperature.