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Chocolate Bread Pudding

Yield Makes 6 servings
Bread pudding becomes even more decadent with chocolate.


  • 2 cups milk
  • 6 slices white bread, crusts trimmed
  • 1/2 cup sugar
  • 1/3 cup baking cocoa
  • 2 eggs, separated and divided
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chunks
  • Garnish: whipped cream, baking cocoa

How to Make It

  1. Heat milk in a large saucepan just until tiny bubbles form; remove from heat. Cube bread and add to milk; stir until smooth.

  2. Add sugar, cocoa and egg yolks; stir until well blended. Add butter and vanilla; set aside. Beat egg whites until stiff peaks form; fold into mixture along with chocolate chunks.

  3. Pour into 6 lightly greased custard cups; set cups in a larger pan filled with one inch of hot water.

  4. Bake at 350 degrees for 40 minutes, or until firm. Garnish with whipped cream and baking cocoa; serve warm or cold.

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