1. Preheat the oven to 325° F.
2. Heat the milk in a heavy saucepan over medium heat to 180° F until small bubble form around the edge. Do not boil the milk. Keep and eye on it and stir occasionally.
3. Butter a 1 1/2 or 2 quart casserole dish.
4. When the mil reaches temp, add the chocolate pieces and melt it in the milk, stirring until smooth.
5. Add the bread to the milk and set aside to cool.
6. When lukewarm, about 115° F, add the remaining ingredients and mix well.
7. Pour the mixture into the casserole dish.
8. Bake uncovered until the center is set. Start checking it at 50 minutes and then at 5 minute intervals after that. It will probably take about an hour.
9. I have had it take an hour and a half. The center should be slightly resistant to your finger and there should be no soupiness to it at all. You are better off to overcook it a little bit than to undercook it. If undercooked it will be soupy and who wants soupy pudding!