Chocolate Ganache Bread Pudding

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5 ounces bittersweet chocolate, coarsely chopped

1 1/4 cups heavy cream

6 tablespoons unsalted butter

1/2 pound challah, crust removed, bread cut into 3/4-inch dice (6 cups)

1 cup milk

3/4 cup sugar

6 large egg yolks

3 tablespoons unsweetened Dutch-process cocoa powder

2 teaspoons pure vanilla extract

1/4 teaspoon salt

Port Caramel Sauce

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