Going thru an old Bon Appetit I thought this may be good. Since I have never tasted bread pudding can anyone give me hints on which type of bread to use. And for coarse crumbs do you shred by hand? TIA

Chocolate Bread Pudding

2 C. milk

3 oz. unsweetened choc. chopped

3 C. fresh coarse white breadcrumbs

4 eggs

3/4 C. sugar

2 oz. unsalted butter

1 tsp. vanilla

1/2 tsp. cinnamon

1/4 tsp. salt

1 C. whipping cream

1/4 C. Kahlua

Preheat oven to 325 F. Butter 10-cup souffle dish.

Scald milk; reduce heat to low; add chocolate & stir til melted.

Place breadcrumbs in large bowl & pour in melted choc. mixture.

Whisk together eggs, sugar, butter, vanilla, cinnamon & salt.

Whisk in cream and Kahlua. Pour over breadcrumb mixture.

Stir to combine. Transfer to souffle dish. Bake about 1 hour.

Pudding will be puffed up and center almost set. Serve warm.