Preheat over to 200 Celsius (400 Fahrenheit).

Cut bread into pieces large enough to fit on a spoon.

Put 2/3 of the bread into a baking tray (I use a glass one about 25cm square).

Sprinkle over it 1/2 of the sugar. Then sprinkle 1/2 of the dark chocolate (cut into small pieces).

Add the rest of the bread and repeat the sugar and chocolate layer.

Mix in a jug the milk, cream and eggs.

Pour over the top of everything in the pan.

Cover with foil and bake for 40 minutes.

Uncover and let it puff up and become golden on top (about 10 minutes). It should be set like custard.

Notes:

French breads are delicious for this recipe. Raisin bread is also lovely.

I have used milk in the place of the cream before. It is a little less rich but still good.

The chocolate can be grated if you prefer, but I like to see the chocolate chunks in mine.