ISO Chocolate Bread Pudding recipe
It had bread crumbs and whipped egg whites. That's all I remember.
It was very creamy and rich.
It was from a women's magazine about 25 years ago, the article was "The 10 Best Bread Puddings" (or something close to that). I can't find it anywhere, but I loved it.
I was hoping someone might have the recipe.
Don't know if this works for you, but it is a good recipe. Although it calls for white bread, if you have leftover chocolate cake, brownies, or gingerbread, this is a grand way to stretch out those bits with the white bread.
Meringue Topped Chocolate Bread Pudding
•8 slices slightly staled white bread, cubed roughly
•2 cups milk, preferably whole, but at least 2%
•1/2 cup plus 2 tablespoons granulated sugar, divided
1/4 cup good unsweetened cocoa powder
•3 eggs, separated
•2 tablespoons butter, melted
•1/2 tsp almond extract or full teaspoon vanilla (your call)
•Place the bread cubes in a greased 2 qt casserole dish Combine the milk, 1/2 cup sugar, cocoa powder and beat very thoroughly with wisk. Add slightly beaten egg yolks, butter and almond extract; pour over bread. Let stand for at least half an hour, preferably a full hour, pushing bread cubes down into liquid from time to time
• Cover and bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean.
• In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining 2 TBSP sugar, 1 tablespoon at a time, on high until stiff peaks form.
• Spread evenly over hot filling, sealing meringue to sides of dish. Bake, uncovered, for 10-12 minutes or until meringue is golden. Serve warm. Refrigerate leftovers. Yield: 9 servings.