Chocolate Bread Pudding

Here's a quick dessert to make, using up some of that bread that is getting too stale for sandwiches. This recipe is a little more like a cake than a custard, and is best served warm with ice cream, whipped cream or even just some warm coffee cream poured over it. Raisins or nuts would be good add ins--or you could use leftover raisin bread for the base.

As with most bread puddings, the better the bread, the better the dessert, but you can use just about any kind of bread you have available, even buns. The real secret is to be sure the bread is dried well, so that it does not become gummy during the baking. And, as with almost all chocolate desserts, be careful not to overbake, to keep a slightly fudgy texture.

Chocolate Bread Pudding

1 t butter
2 c roughly torn bread pieces, about 2 inches or so in diameter
1/2 c semi-sweet chocolate chips
1/4 c sugar (may increase to 1/3 c if a sweeter pudding is desired)
1 1/2 T baking cocoa
8 oz can evaporated milk (or 1/2 15 oz can)
1/4 c milk
2 eggs
1 t cinnamon
1 t vanilla

1.  Melt butter in bottom of 9 inch pie pan or 8 inch casserole dish.

2.  If the bread has not been previously dried, spread the chunks in the pan and put in 250 degree oven while preparing the remaining mixture.

3.  Mix together  the chocolate chips, cocoa powder, sugar, milk, and evaporated milk in a microwave safe bowl. Heat about 3 minutes at low to medium power, level 4 to 5, stirring occasionally. The mixture should be warmed and the chips beginning to melt.

4.  Remove the chocolate from the microwave and beat in the eggs, cinnamon, and vanilla. Stir until very well mixed.

5.  If the oven has been at 250 degrees to dry the bread, remove the bread from the oven and increase the heat to 325 degrees.

6.  Add the dried bread pieces to the chocolate and egg mixture and stir just until well mixed. Pour all back into the prepared pie pan or casserole dish.

7.  Bake at 325 for about 15 to 20 minutes, just until a knife inserted in the center comes out clean. Do not overbake.  Serve warm with ice cream or whipped cream. Serves 5 to 7 or 8.