Recipe: Steamed Chocolate Bread Pudding from 1932

STEAMED CHOCOLATE BREAD PUDDING
from 1932

"Unusually good is this glorified form of bread pudding. It may be steamed in a regulation mold or in the top part of a double boiler, provided care is taken not to lift the lid during the cooking process."

FOR THE PUDDING:
5 slices bread, not too fresh
1 1/2 cupfuls of milk
1/3 cupful of sugar
1/2 cupful of ground chocolate (unsweetened)
3 eggs, separated, yolks and whites beaten separately
1 teaspoonful of vanilla

FOR THE HARD SAUCE:
1/3 cupful butter
1 cupful powdered sugar
1 teaspoonful vanilla
1 teaspoonful cream

Break the bread into small crumbs, removing crusts; set aside.

Heat together the milk, sugar and chocolate, and pour over the crumbs. Let stand a few minutes, then add the beaten egg yolks and vanilla and beat until the mixture is smooth.

Whip the whites stiff and fold into first mixture, then pour all into a buttered mold or the buttered upper part of a double boiler.

Steam over boiling water for one hour. Turn out on a warm plate.

Serve with hard sauce made by creaming together the butter, powdered sugar, vanilla and cream.

Serves six.
Source: San Jose News, Friday, May 6, 1932