Recipe by Zurie
Use up old bread this way! Treat the pudding a bit like a souffle. Its fall won't be a disaster, as fall it will -- it's a comfort pud, not a fine-dining dish. Just try to serve as soon as it's ready. Serve with custard.
Top Review by Sydney Mike
Absolutely do not remove the crusts ~ I always use the whole loaf, & as I most often do, I used a 1-pound loaf of whole grain bread & followed your recipe closely although I used a generous measure of the zest! Wonderful comfort foot, for sure, & something we like whether it's hot or cold outside! Thanks for this great keeper of a recipe! [Made & reviewed in Zaar Chef Alphabet Soup recipe tag]
- 4 cups bread, diced, stale (or day-old, and don't remove crusts)
- 2 cups milk (500 ml)
- 3 tablespoons butter
- 2 tablespoons cocoa powder (bitter, any kind)
- 1 cup sugar (250 ml)
- 1⁄2 teaspoon salt
- 3 eggs, large
- 1 tablespoon orange zest (or lemon zest)
Directions See How It's Made
- Set oven at 350 deg F/180 deg Celsius.
- Use a large saucepan, and put in the bread and the milk.
- Bring to a boil, stirring, and simmer until the milk has been absorbed.
- Stir well or whisk to get a smooth texture. Pull off heat.
- Add the butter, cocoa powder, sugar and salt and stir until well blended.
- Grease an oven dish.
- Add the egg yolks to the mixture and mix in well, and also add the citrus zest and stir
- Beat the egg whites until stiff, and fold into the pudding mixture.
- Ladle the mixture into the greased dish and bake 40 - 45 minutes.
- Serve with custard or ice cream.