Looking for a sweet treat? Try this recipe for Chocolate Bread Pudding from the November 25, 1974 edition of the Milwaukee Journal.
Chocolate Bread Pudding
5 slices soft white or whole wheat bread, cut into 1 inch cubes
1 package (6 ounces) chocolate pieces
1/2 teaspoon cinnamon
2 cups milk
1/2 cup sugar
1/4 cup butter
1/4 teaspoon salt
2 eggs, well beaten
whipped cream (optional)
In large bowl combine bread cubes, chocolate pieces and cinnamon. In saucepan, combine milk, sugar, butter and salt; bring to a boil over moderate heat, stirring constantly. Remove from heat.
Stir 2 measuring tablespoons of hot milk mixture into beaten eggs. Quickly blend eggs into remaining milk mixture. Combine milk-egg mixture with chocolate and bread cubes; stir to coat. (Chocolate will not melt completely.)
Pour into lightly greased 1 1/2 quart casserole. Place in a baking pan filled with 1 inch hot water. Bake at 350 degrees for 45 to 50 minutes. Serve warm with whipped cream, if desired. Makes 5 to 6 servings.