Chocolate Bread Pudding (Chocolate Condesned Milk)

Pudding: preheat oven to 350 degrees. Grease 9 by 12 inch cake pan. Cut baguette into 1/4 inch slices and brush with melted butter. Broil for a few seconds and set aside. Melt 1 cup Chocolate morsels in top of double broiler and set aside. Heat cream and milk until warm. Do not scald. Beat whole eggs, egg yolks, sugar and vanilla together. Slowly pour warm cream and milk over egg mixture and blend. Pour mixture into chocolate and whisk until no lumps of sugar remain. Line bread slices, buttered side up, in pan until pan is full. Pour chocolate mixture into pan and let rest for 40 minutes or until all bread is soaked. Bake in water bath for 40-50 minutes or until knife inserted in center comes out clean and let cool overnight. Sauce: Melt chocolate in top of double broiler and transfer to a small saucepan with melted butter and blend well. Add boiling water, sugar, corn syrup and stir well. Gently boil uncovered for 3 minutes and remove from heat. Add vanilla. To serve, slightly warm bottom of cake. Loosen edges of cake with knife and invert on platter. Serve with sauce.