1930’s Baker’s Chocolate Bread Pudding

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1 ½ squares Beker's Unswectened Chocolate

3 cups milk

2 eggs, slightly beaten

½ cup sugar

1 teaspoon salt

1 teaspoon vanilla

2 cups cubed stale bread

Add chocolate to then milk and heat in double a boiler. When chocolate is melted, stir until blended. Combine eggs, sugar, and salt; add chocolate mixture gradually, stirring vigorously. Add vanilla.

Place bread in greased baking dish; pour mixture over it and let stand 10 minutes; then mix well before baking.

Place baking dish in pan of hot water and bake in a moderate oven (350° F.) 60 minutes, or until pudding is firm. Serve hot with brown sugar hard sauce, raisin sauce, or Sunshine Foamy Sance (page 46), or serve cold with light cream.

Serves 6.

If desired, bread may be crumbled instead of cubed.

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