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Chocolate Bread Pudding

5 cup cubed bread, without crust
3 cup warm milk
1 1/2 oz unsweetened chocolate
1/4 tsp salt
3 eggs
1/2 cup sugar
1 tsp vanilla
Great Aunt Teddy's Sterling Sauce (see below)

Heat oven to 350 F. Soak bread in milk to which the chocolate has
been added. (You can also try using evaporated milk and diluting
it with coffee.) Add salt. Combine 3 egg yolks, sugar, and vanilla,
and beat well. Pour over the bread, and stir lightly with fork
until blended. Fold in 3 stiffly beaten egg whites. Place in
baking dish and set in larger pan. Add hot water to come halfway
up sides. Bake 45-60 minutes-until knife inserted in center comes
out clean. Serve with Sterling Sauce.


Sterling Sauce

1/3 cup butter, at room temperature
1 cup brown sugar
4 Tbsp cream
1/2 tsp vanilla

Cream butter and sugar. Add cream and vanilla drop by drop, beating
constantly to avoid separation. Serve with Mary Alison Belding's
Chocolate Bread Pudding.

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