Chocolate Bread Pudding

By Administrator on October 19th, 2006
Posted in free recipes |

If you’re used to the more usual plain bread pudding with raisins or the English bread and butter pudding, this may sound a little weird. Believe me though, once you try it the recipe will be in your recipe box for keeps! I first made this a very long time ago when I was in junior high school (as a matter of fact, the original recipe came in a Home Economics cookbook published by the public school system.)

2 cups milk, scalded (2% works just fine if you’d like to avoid the extra fat and cholesterol)
4 tablespoons unsweetened cocoa (Dutch process is best)
1 cup bread crumbs (almost anything except rye will work)
2 eggs, slightly beaten
1/2 cup sugar
dash of salt
1 teaspoon vanilla extract

Scald milk in double boiler. (Tiny bubbles will appear around the edges and the milk will be quite hot to the touch. If you let it heat any longer, a “skin” will form on top of the milk.)

Add a little of the hot milk to the cocoa to form a smooth paste. Add more milk until you have a dark chocolate liquid, then add chocolate mixture to the rest of the milk. Add crumbs (these don’t have to be really fine crumbs, in fact, I prefer a little chunkier texture. If using bigger pieces of crumbled bread; however, use more than a level cup or your pudding will not have enough body.) Soak until soft.

Add sugar and salt to slightly beaten eggs and mix well. Add a little of the hot mixture to the eggs and stir quickly. Pour this mixture back into double boiler and cook for five minutes.

Add vanilla and pour into a buttered baking dish. Bake at 350 degrees F until firm. Insert a knife into middle of pudding to test. If knife comes out clean, pudding is done.

Serve warm or cold with whipped cream or vanilla ice cream.