From Cooking Light via Paula

They say “measuring the bread by weight is important in this recipe- 12 oz of cubed bread can vary from 7-10 cups. If you use too little bread, the dessert will be loose and wet; too much bread, and it will be dry. But just the right amount yields a decadently creamy, rich dessert.”

Ingredients:

• 5 1/2 oz sugar (about 2/3 cup)
• 3 large eggs
• 2 1/2 cups 2% milk
• 2 1/4 oz unsweetened cocoa (about 1/2 cup)
• 3 oz semisweet chocolate, finely chopped
• 2 tsp vanilla extract
• 1/2 tsp cinnamon
• Dash of ground nutmeg
• 12 oz (1 inch) cubed French bread
• Cooking spray
• 1 oz sugar (about 2 Tbsp)

Preheat oven to 350 degrees. Combine 5 1/2 oz sugar and eggs in a large bowl with a whisk. Heat milk over medium-high heat in a small, heavy saucepan to 180 degrees or until tiny bubbles form around edge (don’t boil). Remove from heat; add cocoa and chocolate, stir with whisk until cocoa dissolves and chocolate melts. Gradually add hot milk mixture to sugar mixture, stirring constantly with whisk. Stir in vanilla, cinnamon, and nutmeg. Add bread, tossing to coat; let mixture stand for 30 minutes, tossing occasionally.

Spoon bread mixture into an 8 inch square baking dish coated with cooking spray; sprinkle 1 oz of sugar evenly over bread mixture. Bake at 350 degrees for 40 minutes or until set. Serve warm.