Instructions: Brush both sides of bread slices with butter; place on baking sheet.

Bake in 400 F oven until golden brown, 3 to 5 minutes per side.

In heavy saucepan, heat cream and milk over medium-high heat until bubbles form at edge. Remove from heat. Stir in chocolate until mixture is smooth.

In separate bowl, whisk together eggs, yolks and sugar. Stir in chocolate mixture and vanilla.

Arrange bread in 9 inch square baking dish; pour custard over. Cover surface of pudding with plastic wrap. Place slightly smaller dish on top and weigh down with heavy cans. Let pudding stand for 30 minutes.

Remove weights and plastic wrap. cover dish with foil and puncture with fork to allow steam to escape.

Place baking dish in large shallow baking dish. Pour in enough boiling water to reach halfway up sides of pan. Bake in 325 F oven until firm, about 1 hour and 15 minutes. Let cool for at least 30 minutes before serving. (Pudding can be covered and refrigerated overnight and reheated gently or served cold.)

To serve, cut bread pudding into squares. Pool a little Grand Marnier Custard Sauce on each plate and top with bread pudding square. Pour more sauce over if desired.

Makes 8 servings.

Grand Marnier Custard Sauce: In mixing bowl, beat together egg yolks, sugar and flour until light and lemon colored. In saucepan, heat milk with cream until bubbles form around edge of pan. Beat into yolk mixture. Transfer to saucepan; cook gently over low heat, stirring constantly until custard has thickened. Stir in liqueur.

Serve warm or cold.

Makes about 1 1/2 cups.

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