Chocolate Bread Pudding

1. Butter four 1-cup ramekins or six custard cups and place them on a
cookie sheet. Preheat oven to 200 ?C .

2. Combine the melted chocolate, sugar, salt, and cinnamon.

3. Stir the milk in slowly and then add the eggs. Beat the entire mixture
with a whisk until well blended.

4. Stir in the bread cubes and let them soak for a few minutes. Beat the
pudding with a whisk again. The bread cubes should fall apart somewhat.

5. Divide the pudding between the ramekins or custard cups and put them,
cookie sheet and all, into the oven.

6. Bake for 15 minutes or until the edges look done (spongey, like a cake)
and the middle is just under done.

7. Cool for 15 minutes and serve or cool completely, wrap, and store in
the refrigerator. They will keep for 3 to 4 days, at least, if
refrigerated. The puddings can be warmed in a microwave oven at medium
power.

Author’s Notes:
This recipe originally came from Chocolate, Chocolate, Chocolate by
Barbara Myers. I have modified it somewhat.

The original recipe has half as much cinnamon and eggs. I added the extra
egg to make the pudding slightly custardy. If you can get them, Guittard’s
Vanilla Milk Chips do quite well in this recipe in place of the chocolate.
If you use a crusty bread, trim crusts from bread before using. I usually
use Pepperidge Farm’s white bread and I don’t trim. I think the average
American white bread is not firm enough. I have used a purchased whole
wheat granola bread with quite good results. I think this recipe could
easily be altered to include nuts, chopped dates, chopped dried apples,
and/or raisins. For a richer pudding, try using leftover cake instead of
bread. Once I even baked a small cake from a mix and chopped that up for
this recipe. One layer makes a double batch. (It was a Dutch chocolate
cake, how decadent!)