2 c soft fresh crumbs made from 2 one-ounce squares unsweetened
homemade-type white bread, baking chocolate
pulverized in a blender or 2/3 c sugar
finely shredded with a fork 2 eggs, lightly beaten
1 quart milk ½ tsp vanilla extract
1 T butter, softened Heavy cream
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Mix the bread crumbs and milk in a deep bowl and let them soak at room
temperature for 30 minutes, stirring from time to time.Meanwhile, preheat the oven to 350°. With a pastry brush, spread the softened butter evenly over the bottom and sides of a 6-cup soufflé or baking dish. Set aside.
In a heavy 2- to 3-quart saucepan, melt the chocolate over low heat, stirring frequently to prevent it from burning. Remove from the heat and add the sugar. Then, stirring the chocolate mixture constantly, pour in the bread crumbs and milk in a slow thin stream. When the ingredients are well blended, beat in the eggs and add the vanilla.
Pour into the buttered dish and bake the pudding in the middle of the oven for 2 hours, or until the top is a deep crusty brown and a knife inserted in the center comes out clean.
Serve the pudding at once, accompanied by a pitcher of heavy cream. Serves 6.
