This recipe originally came from Chocolate, Chocolate, Chocolate by Barbara Myers. I have modified it somewhat.
The original recipe has half as much cinnamon and eggs. I added the extra egg to make the pudding slightly custardy.
If you can get them, Guittard's Vanilla Milk Chips\fP do quite well in this recipe in place of the chocolate.
If you use a crusty bread, trim crusts from bread before using. I usually use Pepperidge Farm's white bread and I don't trim. I think the average American white bread is not firm enough. I have used a purchased whole wheat granola\fP bread with quite good results. I think this recipe could easily be altered to include nuts, chopped dates, chopped dried apples, and/or raisins.
For a richer pudding, try using leftover cake instead of bread. Once I even baked a small cake from a mix and chopped that up for this recipe. One layer makes a double batch. (It was a Dutch chocolate cake, how decadent!)
Suzanne Padgett Hadron, Inc., Fairfax, Virginia, USA seismo!hadron!suzRecipe last modified: 3 Mar 87
Path: decwrl!recipes From: email@example.com (Suzanne Padgett) Newsgroups: alt.gourmand Subject: RECIPE: Chocolate bread pudding Message-ID: <11521@decwrl.DEC.COM> Date: 22 Aug 87 08:59:10 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Hadron, Inc., Fairfax, Virginia, USA Lines: 100 Approved: firstname.lastname@example.org Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.