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.