Chocolate Chunk Bread Pudding

I love to make sweet bread puddings with leftover challah or brioche because they are already rich. This version is filled with molten chunks of bittersweet chocolate. Let's just say I find myself eating less challah on Friday night because I'm hoping there will be enough left to make this for dessert the next day. The critical understanding of bread pudding is that it is a custard, albeit heavily garnished with bread. 

Once you realize that, and treat it appropriately in terms of ratios and temperatures, you have a lot of freedom to tweak the components and be assured of making a great dessert. I bake this in one large dish. To avoid overcooking the edges, I do it covered in a relatively slow oven. Individual ramekins would be a fine choice as well; you could even put them in a water bath the way you do for flan or creme brulee.