1. Preheat oven to 350°. Lightly butter an 11-by-7-inch baking dish; set aside.

2. In a medium saucepan, combine milks, chocolate, cocoa powder, cinnamon, chili powder, salt and butter; place over medium-low heat, whisking until chocolate has melted, about 3-5 minutes. Let cool slightly.

3. Slice bread into cubes and distribute evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla until the sugar has dissolved. Add a small ladle of the warm warm milk mixture whisking until tempered. Slowly pour in the remaining warm milk while continuing to whisk. Pour evenly over bread. Press down on the bread to ensure everything is coated.

4. Bake until pudding has puffed and is firm, about 25 minutes. Serve warm with whipped cream.

For a Mexican chocolate variation, add:
1/2 tsp. King Arthur Viennese cinnamon (optional)
1/4 tsp. ancho chili powder (optional)