Chocolate Bread Pudding

This recipe is a favorite of Velma Tippets Stringham, the Great Purple Grandma.

Serves 12

4 cups bread cubes (about 7 slices made from heavy dried bread)
3 Tablespoons cocoa
6 cups skim milk
4 eggs, beaten slightly
1 cup sugar
1/2 teaspoon salt
2 teaspoons vanilla

Preheat oven to 350 degrees.

Warm milk in heavy medium saucepan (around 180 degrees. This
will form bubbles around the edge. Do not boil. (This is not a science...just
warm your milk.)   Beat eggs slightly and add to milk. Reduce heat to low.

In a separate bowl mix sugar and cocoa together until smooth and the lumps of
cocoa are worked out.  Add sugar mixture to the warmed milk.  Add
salt and vanilla. Mix well.

Place dried bread cubes into a greased 9x13 inch pan. Bake in a moderate 350
degree oven for 1 hour or until firm.  Do not overcook or it will be
watery.

Serve with cream (optional)

________________________________________________________

Per Serving:  179 Calories; 3g Fat (13.2% calories from fat); 8g Protein; 32g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 258mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.