Title: Chocolate Meringue Bread Pudding
Categories: Pudding Chocolate Dessert Special
Yield: 6 Servings

6		Slices of bread
2		Eggs, separated
1/2	c	Sugar
2/3	c	Chocolate bits
		Butter
2	c	Milk
1/4	ts	Salt
3/4	ts	Vanilla

Remove crusts from bread. Butter bread. Use 3 slices of bread to cover bottom of baking dish. Scald milk. Beat egg yolks with salt, 1/4 c sugar and vanilla. Add hot milk to egg mixture and pour 1/2 of this mixture over bread and leave until milk is absorbed. Cover bread with 1/4 the chocolate bits and remaining buttered bread. Carefully add rest of egg and milk mixture. Set dish in pan of hot water and bake about an hour at 320 degrees or until set.

Cover pudding with reamining chocolate, then meringue (beaten whites and 1/4 c sugar) Return to oven and brown. Marjorie Carney

St. John Woman's Guild Cookbook, Cambridge, MA, c 1957

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