Chocolate Bread Custard

2-1/2 cups milk
2 squares unsweetened baking chocolate
1/4 teaspoon salt
1/2 cup sugar
2 egg yolks, slightly beaten
1-1/2 teaspoons vanilla extract
1 egg white, beaten
2 tablespoons sugar
6 slices stale bread cubed
Grated chocolate

Preheat oven to 375F. Add chocolate to milk and heat until melted. Blend with rotary beater. Combine salt, sugar, and egg yolks in mixing bowl. Stir in chocolate mixture. Add vanilla. Combine bread and chocolate mixtures. Let stand 15 minutes, stirring often. Pour into greased I-quart baking dish, placed in pan of hot water, in 350F oven for 40 minutes or until almost set. Beat egg white until foamy. Add sugar gradually, beating until mixture stands in peaks, Place in ribbons on top of pudding. Bake 12 minutes longer to brown. Sprinkle with grated chocolate. Serve warm or cold.

Serves 6.

Return To:

Cajun Country -- New Iberia, Louisiana