Notes: To brew the coffee, put 3 tablespoons finely ground coffee beans in a paper-lined coffee filter set over a pitcher. Pour 1 1/3 cups hot (about 190°) water through ground coffee. Measure; if necessary, add water to make 1 cup.
1 loaf (1 lb.) French bread
1/2 cup (1/4 lb.) butter or margarine, cut into chunks
Cut bread crosswise into 3/4-inch slices. Overlap slices in a single layer in a shallow 3-quart casserole (about 9 by 13 in.).
In a large bowl with a mixer on high speed, beat butter and sugar until well blended. Add eggs and beat until blended. Add whipping cream, coffee, and instant espresso; stir until mixed. Pour egg mixture over bread. Let stand at least 15 minutes or cover and chill up to 1 day.
Bake, covered, in a 350° oven until filling no longer jiggles when casserole is gently shaken, about 30 minutes (about 45 minutes if chilled). Pour crème anglaise over pudding and sprinkle with chocolate.
Serve warm. Spoon portions, including sauce, into bowls.