Chocolate Bread Pudding
It's not meatloaf, beef stew, barbecued ribs, or any other type of meat. David's guess of apple crisp was the closest. It's Chocolate Bread Pudding! And although it doesn't necessarily look very appetizing, it actually tastes okay. Think hot chocolate with unflavored croutons :) 
Chocolate Bread Pudding
2 (1 ounce) squares unsweetened chocolate
1/2 cup sugar
1/4 teaspoon salt
3 cups hot milk
2 eggs
1 1/2 cups diced stale or day-old bread
Melt the chocolate over hot water. Add the sugar and salt and stir until smooth. Slowly stir in and thoroughly blend about 1 cup of the milk. Beat the eggs slightly. Stir the remaining milk into the eggs. Combine the two mixtures. Put the bread in a greased 1 1/2 quart casserole dish. Pour the milk mixture over the bread and let stand about 5 minutes. Set the casserol in a baking pan. Pour in hot water to a depth of about 2 inches. Bake the pudding at 350° for about an hour, or until a silver knife inserted in the center comes out clean. Remove the pudding from the pan of water. Serve the pudding warm or cold, plain or with cream.
Chocolate Bread Pudding 2 (1 ounce) squares unsweetened chocolate
1/2 cup sugar
1/4 teaspoon salt
3 cups hot milk
2 eggs
1 1/2 cups diced stale or day-old bread
Melt the chocolate over hot water. Add the sugar and salt and stir until smooth. Slowly stir in and thoroughly blend about 1 cup of the milk. Beat the eggs slightly. Stir the remaining milk into the eggs. Combine the two mixtures. Put the bread in a greased 1 1/2 quart casserole dish. Pour the milk mixture over the bread and let stand about 5 minutes. Set the casserol in a baking pan. Pour in hot water to a depth of about 2 inches. Bake the pudding at 350° for about an hour, or until a silver knife inserted in the center comes out clean. Remove the pudding from the pan of water. Serve the pudding warm or cold, plain or with cream.
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