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1
Butter a two-quart pudding mold, souffle dish or mixing bowl.
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2
Trim crusts from the bread and cut into one-half-inch cubes.
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3
Place in a bowl, moisten with milk and allow to soak for five minutes.
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4
Squeeze the bread dry.
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5
Cream the butter and sugar together until light and fluffy.
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6
Beat in the egg yolks one at a time.
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7
Stir in the chocolate, the almonds and the lemon rind.
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8
Crumble in the bread and mix until well blended.
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9
Beat the egg whites until stiff but not dry and gently fold into the pudding batter.
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10
Pour mixture into prepared mold and sprinkle with bread crumbs.
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11
If you are not using a pudding mold with a cover, cover your mold with a piece of aluminum foil and tie it securely with a piece of string.
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12
Place the mold on a rack in a steamer.
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13
Add four inches of hot water and steam gently for one hour.
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14
If you do not have a steamer you can easily improvise one.
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15
Select a large, covered casserole or Dutch oven which will comfortably hold the mold you are using.
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16
Place a rack inside it.
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17
Four pieces of wood criss-crossed may be used instead of a rack.
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18
Place the mold on the rack in the casserole and pour four inches of hot water from a kettle or pitcher.
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19
Cover and steam for one hour.
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20
Remove mold from the steamer.
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21
Uncover and run a knife around the edge.
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22
Unmold onto a serving plate.
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23
Allow to cool for one-half to an hour (but no longer) and serve with whipped cream.
