2 c. milk
3 oz. unsweetened chocolate, chopped
3 c. fresh coarse white bread crumbs
4 lg. eggs
3/4 c. sugar
1/4 c. (1/2 stick) unsalted butter, melted
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 c. whipping cream
1/4 c. Kahlua or other coffee liqueur

Preheat oven to 325 degrees. Butter 10 cup souffle dish. Scald milk in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted. Place bread crumbs in large bowl; pour chocolate mixture over.

Whisk eggs, sugar, butter, vanilla, cinnamon and salt in medium bowl. Whisk in cream and kahlua. Pour over bread crumb mixture and stir to combine. Transfer to prepare souffle dish. Bake until pudding puffs up and center is almost set, about 1 hour. Serve warm.