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1
Butter an 8-inch square glass baking dish.
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2
Cut enough bread into 3/4-inch cubes to measure 6 cups.
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3
Chop chocolate.
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4
In a small heavy saucepan bring 1 cup cream just to a boil and add chocolate.
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5
Remove pan from heat and let mixture stand, covered, undisturbed.
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6
In another small heavy saucepan bring milk and remaining cup cream to a gentle simmer.
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7
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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8
With mixer running, add milk mixture in a slow stream, beating until combined well.
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9
Whisk chocolate mixture until smooth and add with vanilla to egg mixture.
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10
Beat mixture until combined well.
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11
Arrange bread cubes in baking dish.
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12
Pour cream mixture over bread and with a spoon push bread down into mixture to coat evenly.
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13
Chill pudding, covered, 1 1/2 hours.
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14
Preheat oven to 350F.
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15
Put baking dish in a large baking pan and add enough hot water to pan to reach halfway up sides of dish.
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16
Bake pudding in middle of oven 45 to 50 minutes, or until set and springy to the touch.
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17
Transfer pudding to a rack and cool 30 minutes before serving.
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18
In a saucepan bring wine, water, and sugar to a boil, stirring until sugar is dissolved.
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19
Add cherries and remove pan from heat.
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20
Let mixture stand, covered, 1 hour.
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21
Drain cherries in a sieve and discard liquid.
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22
Serve pudding with cherries and whipped cream.
