Heat a heavy bottom pan with milk till it comes to a boil. Keep the flame slow and gradually add cocoa powder and stir continuously so that it combines perfectly.

Now in a small bowl mix cornflour and milk (at room temperature) nicely lump free. Keeping the flame slow, add this mixture into the cocoa milk and stir continuously.

Before the milk starts thickening, immediately add butter, sugar, vanilla essence and a pinch of salt. Mix all ingredients well. Allow it to be on flame. It slowly starts thickening so stir with a whisk.

Now add the small chopped brown breads and dry fruits into the chocolate custard and mix. The breads start absorbing the liquid and combines with rest of the ingredients.

Watch for the perfect consistency and switch the flame off.

Transfer the chocolate bread pudding into the serving dish. Garnish with cashews, almonds. Keep it in the refrigerator for cooling.