Bread pudding~chocolate

Yield: 6 Servings

Measure Ingredient
1 x Bread; to fill dish 2/3 full
⅔ cup Sugar
2 tablespoons Cocoa
2 cups Milk
2 eaches 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

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