Bread pudding,chocolate

Yield: 6 Servings

Measure Ingredient
\N \N Bread; to fill dish 2/3 full
⅔ cup Sugar
2 tablespoons Cocoa
2 cups Milk
2 \N Eggs
1 teaspoon Vanilla

Into a greased casserole dish break up enough bread to fill it ⅔ full.

Over this pour ⅔ cup sugar, 2 Heaping Tbsp cocoa that have been mixed together. Toss all together lightly ( to coat the bread). To 2 cups of milk add 2 well beaten eggs and 1 tsp vanilla. Pour this over the bread and it should just cover the pieces. Bake at 350 for about 45 minutes. Serve with milk ...or with a lump of butter melting into the nice warm pudding. or with Cool Whip, etc. CREATED BY GERTRUDE INGRAHAM in the 1940's - she was Jan Cargill's Mother.

Posted on PRODIGY, 2/92; formated by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS

Posted to MM-Recipes Digest V4 #132 by novmom@... (Angela Gilliland) on May 12, 1997

Similar recipes