Pour the cream, milk, and chocolate in a medium saucepan over medium-low heat until the chocolate melts. Remove from the heat and set aside.

In a medium bowl, whisk the egg yolks with the sugar.

Gradually pour the chocolate mixture into the eggs swiftly whisking as you go. Strain through a fine sieve to remove any lumps.

Stir in the vanilla and salt. Set aside to cool down for 30 minutes minimum.

Butter the slices of bread. Remove the crusts and cut them into cubes.

Add the bread into the cooled custard, pushing it down with a spatula until submerged. Let it stand for a minimum of 20 minutes as the bread soaks up the custard. I usually let it soak overnight.

Butter an 8-inch x 8-inch casserole dish. Pour in your bread pudding.

Bake at 325°F (170°C) for 35-40 minutes. until firm on top. I'm ok with a very slight jiggle in the middle as the pudding will continue to cook once it's out of the oven.

Serve warm with vanilla ice cream. Store in the fridge for up to 3 days.