Mix the eggs and the rest of your ingredients (except the bread) into a large mixing bowl. Whisk thoroughly. The cocoa will take a minute or two to incorporate with the cold milk. Just keep whisking vigorously until they blend.
Slice your bread. I cut mine 3 times each way.
Place your bread in a casserole dish and pour the milk mixture over it. Be sure to get all the bread pieces saturated with milk.
Place the casserole dish in a pan of water (a cookie sheet with edges will do). Place the entire thing in the oven. (You could also make it easy on yourself and add the water to the cookie sheet AFTER you put the whole thing in the oven. I had a serious blond moment and put the water in the pan first. When I moved the pan, water went all over the place!).
Bake for 1 hour. Be sure to stir the bread pudding at 30 minutes, and again at 45 minutes. Stir it one last time when you remove it from the oven. (Please be sure not to burn yourself with the hot water. Use two hands when removing this from the oven... and oven mitts too!).
Use the remaining 2 tablespoons of cocoa powder to sprinkle over the top and serve.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.