Cajun & Creole : Eula Mae's Chocolate Bread Pudding

• 4 ounces unsweetened chocolate
  
• 1/4 cup (1/2 stick) butter
  
• 6 cups cubed bread, crusts removed
  
• 1 quart milk
  
• 6 large eggs, separated
  
• 1 3/4 cups sugar, divided
  
• 1 1/2 teaspoons pure vanilla extract
  
• 1/4 teaspoon cream of tartar
  

Preheat the oven to 325°F. Lightly grease a 12 x 8 x 2-inch baking dish.

Microwave the chocolate and butter together in a large microwave-safe bowl on high until soft and melted, about 2 minutes. Stir to blend.

Combine the bread and milk in a large mixing bowl and let stand for 10 to 15 minutes.

Combine the egg yolks, 1 cup of the sugar, and the vanilla in another large mixing bowl and beat with an electric mixer on high speed until the mixture is light colored. Beat in the chocolate mixture, then gradually stir into the bread mixture. Pour into the prepared baking dish. Bake until the mixture sets, 35 to 45 minutes. Wash and dry the mixer beaters well.

Remove the pudding from the oven and increase the oven temperature to 375°F.

Beat the egg whites in a large mixing bowl with the electric mixer on high speed until foamy. Gradually beat in the remaining 3/4 cup sugar and the cream of tartar. Continue beating until stiff peaks form. Spread the meringue evenly on top of the pudding. Bake until lightly browned, 12 to 15 minutes. Serve warm.

Makes about 10 servings

When there is day-old or stale bread, this is the ideal dish to make. Most of the time, Eula Mae's bread pudding is made with bread, eggs, sugar, and milk. "But I heard someone talk about bread pudding made with chocolate and, you know me, I had to try it. It quickly became a favorite of mine." Recipe from "Eula Mae's Cajun Kitchen Cookbook"