Al Forno's Double Chocolate Bread
Source: Leftovers by Kathy Gunst

1 1/2 cups flour
3/4 cups Dutch process cocoa
2 tsp double acting baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick (1/2 cup) butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
4 oz unsweetened chocolate, chopped

Preheat oven to 350 degrees. Lightly butter abd flour a 9 by 5 by 3 inch pan and set aside. Sift together the flour, cocoa, baking powder, baking soda and salt; set aside. Beat butter and sigar together until light and fluffy. Add the eggs, one at a time, beating about 1 minute after each addition. Add the sifted ingredients alternately with the sour cream and chocolate chunks, beginning and ending with the dry ingredients. (The batter will be quite thick.) Turn the batter into the prepared loaf pan and bake 1 hour to 1 hour and 15 minutes. To test, stick a toothpick in the center; bread is ready when toothpick comes out clean. Let cool in pan 15 minutes and remove.

Makes one loaf.

Al Forno's Chocolate Bread Pudding
Serves 8

8 to 10 1/4-inch slices (or 3-4 cups 1 inch cubed) chocolate bread
(can also use any sweet bread--banana, coffee, sponge, angel food, etc.)
3 cups heavy cream
4 eggs
1/2 cup sugar

Preheat oven to 350 degrees. Generously butter a shallow six cup casserole or a large long shallow pan. Line pan with one layer of bread slices. Heat the heavy cream over moderately low heat until hot but not simmering. Beat the eggs with the sugar until well combined. Slowly add scalded cream and beat until mixture thickens. Pour custard mixture over bread slices. Set casserole in a pan of hot water and bake for 45 minutes. Edges should be set and the center should be a bit runny. (The custard will continue to cook after it's removed from the oven.) Remove casserole from water bath and cool on rack. Serve at room temperature or chilled.