Chocolate Bread & Butter Pudding

One hour +

If you have leftover hot cross buns, use these instead of the white bread, reducing the amount of cinnamon that you add to the mixture.

200g (7oz) good quality milk chocolate
75g (3oz) butter
250g (8oz) (or about 10 slices) white bread
3 eggs
1 tsp. Schwartz Ground Cinnamon
25g (1oz) caster sugar
1 Schwartz Vanilla Pod
600ml (1 pint) milk
Cocoa powder and icing sugar for dusting
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Lightly grease the sides of an ovenproof dish measuring approx. 30cm x 20cm (12" X 8"). Break up the chocolate and, together with 25g (1oz) butter, put into a heatproof bowl set over a pan of lightly simmering water. Leave until melted. Stir lightly.
Cut the crusts from the bread and slice into 4 triangles. Arrange approximately half of the slices, overlapping, in the dish and spread with the melted chocolate sauce. Arrange the remaining bread, overlapping, to form a second layer.
Melt the remaining butter in a saucepan and remove from the heat. Beat the eggs with the Cinnamon, sugar and the seeds from the Vanilla Pod. Add the butter and milk and stir thoroughly. Spoon the mixture over the bread so that all of the bread is saturated. Allow to stand for 1 hour.
Bake the pudding in the oven for 45-50 minutes until the custard has set and the bread .is golden brown.