4 cups 1-inch cubes egg bread with crust (about 6 ounces)
1 1/4 cups semisweet or bittersweet chocolate chips, divided
1/2 cup walnuts, toasted, broken into 1/2-inch pieces

1 cup heavy whipping cream, divided
1 cup half and half, divided
5 tablespoons unsweetened cocoa powder
4 large eggs
1 large egg yolk
1/2 cup sugar

Lightly sweetened whipped cream

1) Toss bread cubes, 1/2 cup chocolate chips, and toasted walnuts in large bowl to blend.

2) Whisk 1/2 cup cream, 1/2 cup half and half, and cocoa in heavy medium saucepan to blend.

3) Add remaining 3/4 cup chocolate chips; stir over low heat until melted and smooth.

4) Gradually whisk in remaining 1/2 cup cream and 1/2 cup half and half. Whisk eggs, egg yolk, and sugar in medium bowl to blend.

5) Whisk in chocolate-cream mixture. Stir into bread mixture.

6) Let stand 1 hour for bread to absorb some of custard.

7) Preheat oven to 325°F. Butter six (1- to 1 1/4-cup) ramekins.

8) Divide pudding mixture among ramekins.

9) Bake puddings until set in centers, about 40 minutes. Top warm puddings with whipped cream and serve.