Italian Chocolate Bread Pudding (Bodino Nero)

Directions

1. 1. Preheat the oven to 350 F, with a rack in the center. Butter an 8-inch springform pan or possibly a 6-c. ring or possibly other mold; coat with bread crumbs, shaking out the excess. Wrap the exterior bottom and sides of the springform pan in foil, forming a tight seal where the sides join; set aside.
2. 2. Combine the chocolate and lowfat milk in a small saucepan over medium heat.
3. Stir occasionally till the chocolate is partially melted. Remove from the heat and stir till completely smooth.
4. 3. In a bowl, whisk the Large eggs and sugar till combined. Whisk in the chocolate mix; mix in the bread cubes. If the bread is quite dry, let the mix stand for 5 - 10 min, so the bread absorbs some of the liquid.
5. 4. Transfer the mix to the prepared pan. Cover the top with a buttered sheet of foil, buttered side down. Set the pan in a roasting pan and place in the oven. Pour in sufficient warm tap water to reach about halfway up the sides of the pan.
6. 5. Bake till the pudding is nearly set, but still slightly wobbly, about 35 min (the timing can vary based on the size and depth of the pan; don't overbake).
7. 6. Carefully remove the pan from the water bath and cold to lukewarm on a wire rack. Run the tip of a knife around the edges of the pudding; remove the sides, if you are using a springform pan. Serve on a platter - without inverting. (If using a ring mold, invert the pudding and lift off the mold.) Sprinkle with confectioners' sugar, and serve hot, with softly whipped cream.