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1
Butter an 8-inch square glass baking dish; cut or tear enough of the bread to equal six cups; chop chocolate into coarse pieces.
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2
In a small heavy saucepan bring 1 cup cream just to a boil and add chocolate.
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3
Remove pan from heat and let mixture stand covered & undisturbed.
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4
In another small heavy saucepan bring milk and remaining cup cream to a gentle simmer; in a bowl with an electric mixer beat together whole eggs, yolks, sugar, and a pinch salt on medium speed 5 minutes.
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5
With mixer running add milk mixture in a slow stream, beating until combined well.
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6
Whisk chocolate mixture until smooth & add with vanilla to egg mixture; beat mixture until combined well.
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7
Pour cream mixture over bread cubes and with a spoon push bread down into mixture to coat evenly.
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8
Chill pudding, covered, 1 1/2 hours.
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9
Preheat oven to 350F; pour bread mixture into baking dish.
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10
Put baking dish in a large baking pan and add enough hot water to pan to reach 1/2 the way up sides of dish.
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11
Bake pudding in middle of oven 45 to 50 minutes or until set and springy to the touch.
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12
Transfer pudding to a rack and cool for thirty minutes (pudding is also good chilled).
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13
Poach cherries while pudding is baking;.
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14
in a saucepan bring wine, water and sugar to a boil stirring until sugar is dissolved; add cherries and remove pan from heat; let mixture stand for one hour;drain cherries in a sieve and discard liquid.
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15
Serve pudding with cherries and whipped cream.
