Chocolate Bread Pudding

1 large loaf day-old French bread, torn into pieces
3 1/2 cups milk
1/2 cup strong, brewed Millstone® Coffee (use 1 1/2 tbsp. per serving)
6 eggs
1-1/2 cups sugar
1 tbsp. pure vanilla extract
8 oz. semisweet chocolate
1 stick butter

Put bread pieces into a large mixing bowl. Heat milk and coffee in a large glass measuring cup in microwave until bubbles form around edges. Pour over bread. Allow to soak 1 hour. After bread is soaked, beat eggs and sugar with an electric mixer until the mixture is thick and light yellow. Add vanilla. Melt together chocolate and butter in a heavy pan. (Or on medium power in the microwave - do not overheat.) Whisk together into a smooth, shiny mixture. Whisk into egg mixture. Pour over bread. Stir just to mix together. Pour mixture into well-greased 13" x 9" x 2" baking dish. Bake in preheated 350° F oven for 40 to 45 minutes or until puffed.

Serves 10-12