Step 1 : Preheat the oven to 350F.

Step 2 : Cube the bread and set aside in a large bowl.

Step 3 : Melt chocolate in a heat proof bowl over a pan of simmering water (or in a double boiler), stirring occasionally until smooth.

Step 4 : Measure milk in a pourable measuring cup.

Step 5 : Add the vanilla, brandy, sugar, salt and arrowroot powder, stirring well to incorporate and dissolve the arrowroot powder.

Step 6 : Pit the cherries, I used the flat side of my chefs knife to pop the cherry open and the pit little more than a flick from your fingertips.

Step 7 : Roughly chop the cherries, reserving as much of the juice as possible.

Step 8 : Pour the milk mixture over the cubed bread, then add the cherries and their juice along with the cocoa nibs, if using.

Step 9 : Toss well to coat the bread and to soak up the liquid.

Step 10 : Drizzle over the melted chocolate, stirring well to combine.

Step 11 : Pour mixture into a short baking dish or divide between 4 1 cup ramekins.

Step 12 : Bake for 15 minutes.

Step 13 : Best served warm and with just about any ice cream you like.