Chocolate Bread Pudding

by Sandra Merville Hart

I was looking for a recipe to use some old bread and found this one for chocolate bread pudding in The Fannie Farmer Cookbook.

I utilized my food processor to make the bread crumbs and then toasted them in a 300-degree oven for 10 minutes. Allow the crumbs to cool.

The milk was scalded while the bread crumbs were in the oven.

Ingredients

2 ounces unsweetened chocolate

1 quart milk, scalded

2 cups homemade bread crumbs

1/3 cup sugar

¼ cup butter, melted

2 eggs, slightly beaten

¼ teaspoon salt

1 teaspoon vanilla

Preheat oven to 325 degrees. Butter a 2-quart baking dish.

Add the unsweetened chocolate to the scalded milk away from the burner and stir until smooth. (This didn’t look quite chocolatey enough for me, so I added 3/8 cup of semi-sweet chocolate chips to the mixture.) Add the breadcrumbs and set aside to cool until lukewarm. (The mixture cools within a few minutes.)

Once cooled, add the remaining ingredients. Mix well and then pour into the prepared dish.

Bake for about 50 minutes or until the pudding is set.

Serve with whipped cream—a delicious suggestion.

Light, soft. Deliciously chocolate flavor. I think that my addition of semi-sweet chocolate chips worked well. It’s not a heavy dessert, which I loved. It wasn’t too sweet. The whipped topping was a creamy addition.

I’ll make this again.

Sources

Revised by Cunningham, Marion and Laber, Jeri. The Fannie Farmer Cookbook, Alfred A Knopf Inc., 1983.