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Double Chocolate Bread Pudding with Vanilla Custard Sauce

Servings: 8


2 cups chocolate milk
1 cup (6 ounces) semi-sweet chocolate pieces
2 tablespoons butter
2 egg yolks
1/3 cup sugar
2 egg whites, stiffly beaten
6 cups day-old French bread cubes

Vanilla Custard Sauce:
2 cups milk
1 teaspoon vanilla
4 egg yolks
1/3 cup sugar

Cooking Directions:

Combine milk, chocolate pieces and butter in 2 quart bowl. Microwave on high 4 to 5 minutes or until milk is steamy but not boiling. Stir until chocolate and butter are melted. In another bowl, beat egg yolks and sugar. Blend small amount milk mixture into egg mixture. Gradually add to milk mixture, mixing well. Fold in egg whites. Stir in bread cubes; let stand 1 hour. Pour into well-buttered 2 quart casserole dish. Bake at 325° F for 1 hour to 1 hour and 15 minutes or until set. Serve with Vanilla Custard Sauce.

Vanilla Custard Sauce:

Combine milk and vanilla in 1 quart bowl or measuring cup. Microwave on high 4 to 5 minutes or until steamy but not boiling. Beat egg yolks and sugar. Blend small amount milk into egg mixture. Gradually add to milk, mixing well. Microwave on high 1 1/2 minutes; stir. Continue microwaving 1 1/2 to 2 minutes or until thickened, stirring every 30 seconds. Strain; cool to room temperature.

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