4 c. 1" French bread cubes, crusts removed (6-7 slices)
1/2 c. coarsely chopped pecans
1 1/2 c. milk
2 oz. unsweetened chocolate
3 eggs
1 c. firmly packed brown sugar
1 tsp. vanilla extract
Whipped cream or Cool Whip

Place bread cubes and nuts in a buttered 1 1/2 quart casserole. Heat milk and chocolate in a small saucepan until chocolate is melted. Beat with hand mixer until chocolate is completely dissolved. Then beat eggs and sugar until well blended. Stir in chocolate mixture and vanilla. Pour over bread and nuts.

Let stand covered at room temperature for 30 minutes. Preheat oven to 325 degrees. Baked uncovered for 30-35 minutes or until knife inserted near center comes out clean. Cool at least 1 hour on wire rack. Serve with cream.