Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Milk |
| ¼ cup | Unsalted butter -- cut into |
| \N \N | Pieces |
| 4 ounces | Unsweetened chocolate -- |
| \N \N | Chopped |
| 2 \N | Eggs |
| ½ cup | Sugar |
| 1 teaspoon | Vanilla extract |
| ½ teaspoon | Cinnamon |
| ¼ teaspoon | Salt |
| 2 cups | Soft bread crumbs |
| \N \N | Whipped topping or vanilla |
| \N \N | Ice cream |
Preheat the oven to 325 . Butter a 1½ qt shallow baking dish. In a medium saucepan, combine the milk, butter and chocolate. Bring to a boil over medium-low heat, stirring occasionally, until the butter and chocolate melt. Meanwhile, in a large bowl, whisk the eggs, sugar, vanilla, cinnamon and salt. Add the bread crumbs; stir in the hot milk mixture. Pour into the prepared baking dish. Bake until the pudding is set and slightly wobbly, but not liquid in center, usually 45 to 60 minutes; do not overbake. Let cool on a wire rack. Serve lukewarm or cold, whith whipped topping.
Recipe By : Classic Home Desserts From: Meg Antczak Date: 10-12-95 (22:59) (159) Fido: Cooking