Heat 2 cups of milk in a pot together with 2 squares of semi-sweet baking chocolate. Add 4 tablespoons sugar, 1 tablespoons butter, 1/3 teaspoon cinnamon, 1 teaspoon vanilla extract (the real stuff) to the near boiling milk. Next mix in bread crumbs made from 4 or 5 slices of leftover white bread worked over in the food processor. As the bread crumb milk combination cools off the stove, add 2 previously beaten eggs. Grease a corning ware bowl, pour mix in and bake at 325 degrees F. for 1 hour.

Serve the bread pudding with either coffee or vanilla ice cream.