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1
Arrange bread slices, staggering them, in a 12-14-inch long oval gratin dishor a 4 C souffle dish.
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2
In a large bowl whisk together the eggs, milk, honey, sugar, vanilla and brandy or Kahlua.
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3
Sift the cocoa powder, cornstarch, and salt together onto the egg mixture, then whisk until thoroughly combined (and your armwill probably want to fall off at this point).
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4
Pour the cocoa-egg mixture evenly over the bread slices and let stand until all the bread is thoroughly saturated with the custard.
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5
Depending upon the freshness of the bread (5) and the dish you choose, this could take 1 - 2 hours.
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6
Bake the pudding in a 325F oven for 40 - 60 minutes, until it is barely firm to the touch but not dry and pulling away from the sides of the dish.
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7
Serve warm or, alternatively, cover and chill thoroughly before serving.
