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Chocolate Bread Pudding Recipe

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This recipe for Chocolate Bread Pudding, by , is from Berta's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 c. (6oz) milk chocolate chips
3 c. milk
1/2 tsp. salt
4 egg yolks
3/4 c. sugar
1 tsp. vanilla
8 slices dry bread
1/2 c. pecan or walnut pieces
3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar

Melt the chocolate chips in 1 c. milk over medium heat. Stir in the remaining 2 c. milk. Set aside. Combine salt, egg yolks, sugar, and vanilla. Stir in the chocolate mixture. Trim crusts from the bread. Cut slices into 1/2 cubes. Place cubes into 1 1/2 qt. casserole. Pour custard mixture over the bread cubes, being sure that all the cubes are saturated; blend in nuts. Set the casserole in pan of hot water. Bake at 350 for 1 hour. Remove from oven.
Beat egg whites and cream of tartar until frothy. Gradually add 1/2 c. sugar. Beat until meringue on casserole. Brown delicately in the oven. Serve warm or cold.




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