I had originally promised Buzz some bread pudding for dessert.
That was based largely on a too-fast reading of the following recipe. While a traditional bread pudding calls for chunks of bread, this just … adds bread crumbs to a custard?
CHOCOLATE BREAD CUSTARD
1/2 cup cocoa
1 cup sugar
1/4 teaspoon salt
1/2 cup water
2 tablespoons butter
1 cup White House Milk
1 cup water
1 cup bread crumbs
2 eggs, lightly beaten
1 teaspoon vanilla
Blend cocoa, sugar and salt; add water, stir until blended and bring to a boil. Add butter, evaporated milk, water and bread crumbs; heat. Pour over eggs and vanilla. Bake in buttered casserole, set in pan of hot water, in moderate oven, 375° F., for 45 minutes or until set. 4 servings.
This recipe looked complex, but it was pretty easy to pull together.
Boil the cocoa and sugar and water.
The cocoa powder very quickly blends in and becomes uniformly smooth chocolate.
Add bread crumbs and dairy and liquid and heat more.
Pour over the eggs and move it into the casserole dish.
Once baked, it looks quite a bit like a chocolate cake.
This was wonderfully chocolatey (largely a credit to good-flavored cocoa powder), but somehow ended up very rich. It’s not the sort of dessert you want an endless amount of, so the recipe realistically produces something more like 8 servings rather than 4. I’d certainly make this again, and probably top it with whipped cream or ice cream to help balance the flavors.
Oh, and I’ll just note for the record that this isn’t really custardy, more like a very eggy, semi-liquid cake. It’s sort of runny bread pudding. If that’s the consistency you want, go for it. If you want distinct chunks of bread, or you want something very smooth like pudding, look elsewhere.
The A&P advertisement comes from 1941, and was preserved on the internet by Classic Film on Flickr.