Separate egg whites from yolks. Beat the egg whites until frothy, gradually stir in half of the sugar and the vanilla and beat until peaks form. In a separate bowl, beat egg yolks until creamy, add the rest of the sugar and continue beating until quite thick.

Combine both mixtures, add the bread cubes and stir until well mixed.
Spread out half of the berries in a greased baking form, cover with about 1/3 of the bread mixture, and spread about ½ of the shaved chocolate on top.

Cover again with 1/3 of the bread mixture, then the rest of the berries, the remainder of the bread mixture. Spread the rest of the chocolate on top.

Bake slowly, covered (aluminum foil OK), in an oven at 325 °F for one hour or until a knife comes out cleanly.

Invert the pudding onto a plate and serve with a mixture of dark and light beer.