Chocolate Bread Pudding

1. 1

   Tear bread slices into large crumbs.

2. 2

   Heat oven to 375F.

3. 3

   Butter a 1-quart casserole.

4. 4

   Coat side and bottom with sugar, tapping to remove excess.

5. 5

   Melt chocolate chips in a double boiler over hot water (or in a microwave).

6. 6

   Stir until smooth.

7. 7

   Remove from heat, stir in vanilla, cool to room temperature.

8. 8

   Cream butter in mixer bowl.

9. 9

   Add 3 tablespoons sugar; beat until smooth and fluffy.

10. 10

    Add egg yolks, 1 at a time, beating well after each addition.

11. 11

    Stir in bread crumbs and melted chocolate.

12. 12

    Whip egg whites with cream of tartar in a mixer bowl.

13. 13

    Gradually beat in remaining 1 tablespoon sugar; continue whipping at high speed until whites are stiff but not dry.

14. 14

    Stir 1/4 of whites into chocolate mixture until blended.

15. 15

    Fold in remaining whites gently.

16. 16

    Mixture will be thick but continue folding until blended.

17. 17

    Scrape mixture into prepared casserole.

18. 18

    Bake 45-50 minutes or until a knife inserted in center comes out clean.

19. 19

    Cool briefly before serving.

20. 20

    To serve: Run a spatula around pudding and invert onto a platter or just dig in with a big spoon and serve it country style.

No additional tips available.