Chocolate, chocolate, chocolate….enough said 
Grandma’s Chocolate Bread Pudding
2 squares unsweetened baking chocolate
3 cups milk
1/4 teaspoon salt
1/2 cup light brown sugar
2 egg yolks, slightly beaten
1 1/2 teaspoons vanilla
6 slices day-old bread, cubed
2 egg whites
4 Tablespoons sugar
chocolate curls for garnish
Add chocolate to milk, heat in a double boiler. When chocolate is melted, beat with rotary egg beater until well blended. Add salt. Combine brown sugar and egg yolks; add chocolate mixture gradually, stirring vigorously. Add vanilla. Combine bread and chocolate mixture; let stand for 10-15 minutes, stirring occasionally. Turn into a greased baking dish. Place baking dish in a pan of hot water and bake at 350° for about 30 minutes or until almost set. Beat egg whites until foamy throughout; add sugar, 2 Tablespoons at a time, beating after each addition until all sugar is well blended. Continue beating until mixture will stand in peaks (making meringue). Sprinkle meringue with chocolate curls and bake for about 8 minutes more or until meringue is delicately browned. Do not over-bake, it WILL be moist. Serve warm or cold. Makes six servings.
