Chocolate pudding — so thick it can be cut in wedges — is served on slices of cinnamon toast. “It’s a little bit of childhood all grown up,” says recipe developer Alice Medrich.

• ⅔ cup natural unsweetened cocoa powder
• ¼ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 3 cups whole milk
• ½ cup whipping cream
• 10 ounces bittersweet chocolate (60 percent to 62 percent cacao), chopped
• 2 Tablespoons dark rum (optional)
• 2 teaspoon vanilla extract
• ¼ cup packed brown sugar
• 2 Tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon
• ⅛ teaspoon salt
• 12 ¾-inch thick baguette slices
• Natural unsweetened cocoa powder
• Dark grapes (optional)

1. In large heavy saucepan whisk cocoa powder, granulated sugar, cornstarch, and ¼ teaspoon salt. Add ½ cup of the milk; whisk to a smooth paste. Whisk in remaining milk and whipping cream. Stir constantly over medium heat until pudding thickens and begins to bubble at edges. Stir 30 seconds more. Add chocolate; stir 1 minute to melt. Remove from heat; stir in rum and vanilla.
2. Transfer pudding to lightly oiled 9-inch deep-dish pie plate. Cook, uncovered, for 2 hours at room temperature. Cover and refrigerate overnight.
3. For cinnamon toasts, in small bowl combine brown sugar, butter, cinnamon, and ⅛ teaspoon salt. Spread on one side of each baguette slice. Place on baking sheet. Broil 5 to 6 inches from heat for 2 to 3 minutes or until toasted and sugar mixture is bubbly.
4. 4. Sprinkle pudding with additional cocoa powder. To serve, cut in wedges or, with a large spoon, spoon in free-form wedges. Serve with cinnamon toasts and grapes.

Makes 12 servings.