Cut the crusts from the bread and cut each slice in half diagonally.
Pour the milk, cream and sugar into a small saucepan and bring almost to the boil, stirring to ensure sugar is dissolved.  Add the chocolate and remove from heat, sit for a minute or so and then stir until smooth.  Allow to cool until warm and then gently pour into the egg yolks and whisk to combine.
Line a 30 cm baking dish (approximately 6 cm deep) with scone toast slices, leaving enough to cover the surface. Pour over the chocolate custard filling and cover with remaining bread slices.  Set aside for 30 minutes, gently pressing the bread at times to ensure it absorbs the chocolate.
Preheat the oven to 180 C and bake the pudding for 30 minutes until the pudding forms a crust on top and feels fairly firm to the touch.

Serve warm with cream or ice cream.