Chocolate Bread Pudding Drizzled With Heavy Cream

6 cups of 1/2 to 1 inch bread cubes (from day-old anadama, oatmeal, challah, cinnamon, white bread or a combination)
1-1/2 cups heavy cream
6 ounces semisweet chocolate, grated
2 ounces unsweetened chocolate, grated
1/2 cup sugar
5 large eggs, separated
1/2 cup unsalted butter; at room temperature
1 tablespoon vanilla extract
Pinch kosher salt

Preheat the oven to 550 degrees F. Lightly butter an 8 x 8-inch baking dish.

Place the bread cubes in a large mixing bowl. Place 1 cup cream in a small saucepan and cook over low heat until it is warm. Add the chocolates and cook until they are completely dissolved, about 5 minutes. Place the cream and chocolate mixture in a food processor fitted with a steel blade and blend. While the machine is running, gradually add the sugar egg yolks, butter and vanilla and process until smooth. Pour the mixture over the bread cubes.

Place the egg whites and salt in an electric mixer fitted with a whisk and beat until they form stiff peaks. Gradually fold in the whites, by hand, to the chocolate mixture, and gently combine until incorporated.

Transfer to the prepared baking dish and place in a larger roasting pan filled with 2 inches of water. The baking dish should be surrounded by a bath of hot water. Transfer the roasting pan to the oven and bake until the pudding just begins to set, about 55 minutes.

Serve warm in individual bowls or cups, drizzled with the remaining 1/2 cup cream.