Chocolate-Walnut Bread Pudding

Preheat the oven to 325 F. Generously butter a 2-quart souffl dish (or 6 ramekins). Use a large, heavy knife to chop the chocolate into morsel or chip size pieces. Place the bread in the souffl dish and sprinkle with 1/2 cup of the chopped chocolate and walnuts. Set aside. Heat the half-and-half, sugar, and salt in a large saucepan over medium heat, stirring until the sugar is dissolved. Turn the heat off and add the remaining bittersweet chocolate bits, whisking until smooth. In a large bowk, lightly beat the eggs, egg yolks, vanilla, and Grand Marnier (if using). Add the chocolate mixture slowly, while whisking, until well-blended. Pour the mixture over the bread and stir a little to distribute. Let soak at room temperature for at least 2 hours or overnight, pressing the bread down occasionally. Set the souffl dish in a larger baking dish. Add enough water to the larger dish to come halfway up the sides of the souffl dish. Bake for about 30 minutes until the edge is set but the center is still slightly loose. Cool on a rack; it will continue to set as it cools. Serve warm with Crme Anglaise or vanilla ice cream.