Recipe: Bread Pudding using leftover cake

CHOCOLATE BREAD PUDDING

6 oz Chocolate (semisweet or white), melted
1/2 c Sugar, granulated
1/4 t Salt
1 t Cinnamon, ground
1 1/2 c Milk
2 Eggs, lightly beaten
2 1/2 c Bread cubes (small, firm and fresh)
For a richer pudding, try using leftover cake instead of bread.

Butter four 1-cup ramekins or six custard cups and place them on a cookie sheet. Preheat oven to 400 degrees F.

Combine the melted chocolate, sugar, salt and cinnamon. Stir the milk in slowly and then add the eggs. Beat the entire mixture with a whisk until well blended. Stir in the bread cubes and let them soak for a few minutes.

Beat the pudding with a whisk again. The bread cubes should fall apart somewhat. Divide the pudding between the ramekins or custard cups and put them, cookie sheet and all, into the oven.

Bake for 15-25 minutes or until the edges look done (spongey, like a cake) and the middle is just under done.
Cool for 15 minutes and serve or cool completely, wrap, and store in the refrigerator. They will keep for 3 to 4 days, at least, if refrigerated. The puddings can be warmed in a microwave oven at medium power.

Makes 4 servings