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Recipe: Chocolate Bread Pudding (Hershey's 1934)

Desserts - Puddings, Gelatin
CHOCOLATE BREAD PUDDING

4 cups French bread, torn in small pieces and lightly packed into measuring cup
1/4 cup (1/2 stick) butter, softened
1 1/4 cups sugar
3 cups evaporated milk (two cans 12-oz each)
3 eggs
1/4 cup Hershey's cocoa
2 teaspoons vanilla extract
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup golden raisins
1/2 cup chopped pecans
2 tablespoons pecans, coarsely chopped (optional)

Heat oven to 400 degrees F.

Place bread in lightly buttered 2-quart casserole.

In large mixer bowl, beat butter and sugar until well blended. Add evaporated milk, eggs, cocoa, vanilla, salt and cream of tartar. Beat on low speed until blended. Stir in raisins and 1/2 cup pecans. Pour mixture over bread, making sure bread is covered with mixture. Sprinkle coarsely chopped pecans over top, if desired.

Bake 45 to 50 minutes (place foil over top during last 10 minutes of baking) or until top is browned.

Serve warm with light cream.

Servings: 8
Source: Hershey's Cookbook, 1934
MsgID: 016310
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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