Cocoa Bread Pudding Recipe
Ingredients
| Evaporated milk | 1 1/2 Cup (16 tbs) | |
| Milk | 2 1/2 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Dry bread crumbs | 2 Cup (16 tbs), sifted | |
| Sugar | 1/2 Cup (16 tbs) | |
| Cocoa | 1/4 Cup (16 tbs) | |
| 2 eggs, slightly beaten | ||
| Salt | 1/2 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Cream | ||
Directions
Combine evaporated milk and plain milk in a saucepan, add butter and heat to scalding.
Pour over bread crumbs, stir well and set aside.
Mix sugar and cocoa thoroughly and add to beaten egg; add remaining ingredients, continuing to beat until well mixed.
Combine thoroughly with milk and crumb mixture, and pour into buttered shallow 6-cup baking dish.
Bake in a moderate oven (350° F.) for 45 minutes, or until custard tests done.
Serve hot or cold with cream.
Pour over bread crumbs, stir well and set aside.
Mix sugar and cocoa thoroughly and add to beaten egg; add remaining ingredients, continuing to beat until well mixed.
Combine thoroughly with milk and crumb mixture, and pour into buttered shallow 6-cup baking dish.
Bake in a moderate oven (350° F.) for 45 minutes, or until custard tests done.
Serve hot or cold with cream.
Chef
