Chocolate Cream Bread Pudding
|Milk||3 3⁄4 Cup (60 tbs)|
|Unsweetened chocolate||3 Ounce (3 Squares)|
|Eggs||2 , separated|
|Granulated sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Tablespoon|
|Almond extract||1⁄4 Teaspoon|
|Dry bread slices||5 , cut into 1/4 inch cubes|
Early in day: Preheat oven to 400°F.
In saucepan, heat milk with chocolate and salt, over low heat, until chocolate is melted; beat with hand beater until blended.
In large bowl, slightly beat whole eggs and egg yolks; stir in 3/4 cup sugar.
Gradually stir in melted chocolate; add extracts and bread cubes; let stand about 10 minutes.
Turn chocolate mixture into 1 1/2-quart casserole; set in pan filled with hot water to come halfway up side of casserole.
Bake 1 hour or until table knife inserted in center comes out clean.
Beat egg whites until foamy.
Add 1/4 cup sugar, gradually, while beating, until sugar is well blended.
Continue beating until meringue stands in stiff peaks.
Lightly pile meringue in mounds around edge of pudding.
Return pudding to oven for 5 to 10 minutes or until golden.
Serve warm or cool.