It should be mixed quickly and the water should not be allowed to fall below the boiling-point while the pudding is cooking. Serve with any pudding sauce.
CHOCOLATE BREAD PUDDING
1 cupful of stale crumb of bread,
2 cupfuls of milk,
½ cupful of sugar,
3 squares of unsweetened chocolate,
½ teaspoonful of vanilla,
1 egg.
Scald the milk and turn it over the bread, broken into small pieces. Let it soak until the bread is soft, then beat it with a fork to a smooth pulp and add the chocolate, melted, the sugar, vanilla, and yolk of the egg, also a dash of salt. Lastly fold in the white of the egg whipped to a stiff froth.
Bake in a moderate oven for thirty minutes.