4 c. bread, cubed, crusts removed, 6-7 slices
1/2 c. pecans, coarsely chopped
1 1/2 c. milk
2 (2 oz.) sq. unsweetened chocolate
3 eggs
1 c. brown sugar, firmly packed
1 tsp. vanilla extract
Whipped cream; optional

Grease a 1 1/2 quart casserole. Place bread cubes and nuts in prepared casserole. Heat milk and chocolate in a small saucepan until chocolate melts. Beat eggs and sugar, at high speed. Stir in chocolate mixture and vanilla. Pour over bread and nuts. Cover and let stand at room temperature (about 30 minutes). Preheat oven to 325 degrees. Bake pudding uncovered 30-35 minutes or until knife inserted near center comes out clean, cool 1 hour. Serve with whipped cream.