INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 F, with a rack in the center. Butter an 8-inch
springform pan or a 6-cup ring or other mold; coat with bread crumbs,
shaking out the excess. Wrap the exterior bottom and sides of the
springform pan in foil, forming a tight seal where the sides join; set
aside. Combine the chocolate and milk in a small saucepan over medium
heat. Stir occasionally until the chocolate is partially melted.
Remove from the heat and stir until completely smooth. In a bowl,
whisk the eggs and sugar until combined. Whisk in the chocolate
mixture; fold in the bread cubes. If the bread is quite dry, let the
mixture stand for 5 to 10 minutes, so the bread absorbs some of the
liquid. Transfer the mixture to the prepared pan. Cover the top with  a
buttered sheet of foil, buttered side down. Set the pan in a  roasting
pan and place in the oven. Pour in enough hot tap water to  reach about
halfway up the sides of the pan. Bake until the pudding  is nearly set,
but still slightly wobbly, about 35 minutes (the  timing can vary based
on the size and depth of the pan; do not  overbake). Carefully remove
the pan from the water bath and cool to  lukewarm on a wire rack. Run
the tip of a knife around the edges of  the pudding; remove the sides,
if you are using a springform pan.  Serve on a platter - without
inverting. (If using a ring mold, invert  the pudding and lift off the
mold.) Sprinkle with confectioners'  sugar, and serve warm, with softly
whipped cream.  Recipe is from Classic Home Desserts by Richard Sax.
Posted to EAT-L  Digest 08 Mar 97 by Felicia Pickering
<MNHAN063@SIVM.SI.EDU> on Mar  9, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 233
Calories From Fat: 91
Total Fat: 11g
Cholesterol: 97.9mg
Sodium: 67mg
Potassium: 120.2mg
Carbohydrates: 31.3g
Fiber: 1.5g
Sugar: 15.7g
Protein: 6.2g