1. Heat milk, cream, sugar, chocolate chips and salt in a medium sized saucepan over low heat, whisking occasionally until the chocolate is completely melted and all the chocolate specks are gone, 3-4 min. remove from the heat.
2. Briskly whisk in the eggs.
3. Place the cut-up bread in a large bowl and pour the chocolate mix- ture over the bread.
4. Tossi, then refrigerate the pudding for 2-3 hours, tossing the mixture occasionally with a large spoon to be sure all the bread is soaked.
5. You can pull a few pieces apart with your fingers to check.
6. Fifteen minutes before baking, preheat the oven to 350°F.
7. Generously grease a 6 or 8 cup souffle dish with butter.
8. Scoop the pudding into the prepared dish.
9. Bakei on the center oven rack until the top is crisp, about 40 minutes.
10. They lay a piece of aluminum foil loosely over the surface of the pudding and bake until the pudding is set and a tester inserted close to but not in the center comes out dry, 30 minutes or more.
11. Cool slightly before serving.