6 slices white sandwich bread
1 tbsp. melted butter
2 1/2 c. milk
2 tsp. ground cinnamon
5 eggs
2/3 c. packed light brown sugar
2 tsp. molasses
1 c. semi-sweet chocolate pieces
2 tbsp. unsweetened cocoa powder

Lay bread slices on a baking sheet. Bake in preheated 350 degree oven until crusty, not brown, but still soft in middle, about 5 to 10 minutes. Brush both sides lightly with melted butter.

Stack and cut bread slices into 4 strips. Set aside.

In medium saucepan, combine milk and cinnamon; heat to boiling. Meanwhile, in bowl, whisk together eggs, brown sugar and molasses. Whisk in hot milk until well blended.

Melt chocolate in microwave-safe glass bowl in microwave oven on High (100 percent) power 45 to 60 seconds or until melted when stirred. Stir in cocoa.

To assemble pudding: In a 9 x 5-inch loaf pan sprayed with non-stick coating, randomly place a single layer of bread pieces. Pour on some of milk mixture to barely cover. Repeat another layer each of bread and milk mixture. Drop 1/2 of chocolate mixture randomly over all, then turn some of bread slices and move around to swirl in chocolate. Repeat bread and custard layers two more times.

Drop remaining chocolate on top and turn bread cubes to mix in chocolate. Let stand 15 minutes. Bake in preheated 350 degree oven 35 to 45 minutes or until set. Remove from oven; cool (pudding will puff up and then deflate). Refrigerate. Cut into slices to serve. Serve with melted vanilla ice cream mixed with a little brandy, if desired.

Makes 8 servings.