Over a LOW heat, wam the cream and milk together. Add the chocolate chunks and stir till they're melted.

In a bowl whisk the eggs, sugar and cinnamon together. Slowly add the chocolate milk and cream (whisking constantly) to make a runny choc custard.

Dip each piece of bread in the custard and arrange in a baking dish so that they overlap (got to have depth). Pour the rest of the custard over the bread. There should be enough so that the bread is almost covered.

Cover and chill for a good 30 mins to 1 hour.

Heat the oven to 180C and bake for about 30 mins.

Dust with icing sugar before serving.

* You can use baguette or croissants sliced in half or some other fancy foreign stuff if you want to give it a more refined look.