Preheat oven 325 degrees F. Bring the stout, cream, and 1/2 c sugar to a simmer in med saucepan, stirring until sugar dissolves. Remove from heat. Add 1 c chocolate chips, whisk until melted and smooth. Set aside to cool. Whisk eggs and vanilla in L bowl to blend. Gradually whisk in the cooled chocolate mixture. Add the bread cubes and remaining chocolate chips and toss to coat.
Transfer to 1 1/2 qt greased baking dish. The batter will come close to the top of the pan. Sprinkle 2 tbs sugar over top. Bake until custard thickens and the cneter is just set, about 50 to 60 min.
Serve warm, cut a circle using a round biscuit cutter. Garnish with whipped cream.