Happy Resurrection Sunday! This is a pantry friendly dessert for this holiday! I found this recipe in my Southern Country Cookbook printed in 1972 by the editors of The Progressive Farmer Magazine. Please ignore the chocolate drips on my pie dish. Hey, it’s real life. And by now you know that the photos are mine. No glossy food designer pix here. Enjoy!
- 2 squares unsweetened Chocolate (I used Ghirardelli 100% cacao Chocolate)
- 4 c scalded Whole Milk (I used 2 c milk and 2 c of the whey liquid from my Easter Cheese)
- 2 c Bread Cubes (I used plain bagel cubes from my pantry)
- ¼ c Butter, melted
- ½ tsp Salt
- 1 tsp Cinnamon, (I used Kirkland Saigon Cinnamon)
- ½ c Sugar
- 2 Eggs, slightly beaten
- 1 tsp Vanilla Extract
- ½ tsp Allspice
- ¼ tsp Nutmeg
Preheat oven to 325 degrees F.
Scald the milk. Put the chocolate in the warm milk and heat gently melt the chocolate. Beat thoroughly. Remove from heat. Soak bread cubes in the milk mixture. Allow to cool. Add other ingredients to the bread milk mixture. Mix thoroughly.
Pour into a buttered 2 quart baking dish and bake for 1 hour. Top with whipping cream or ice cream!
For a firmer pudding use 2 cups of milk.
reddirtcooking 
Looks amazing. But I do have one question – how do you “scald” milk? Is there a specific temperature or how do you tell? Thank you
Hello! Well, you keep it at a temperature just under boiling for about 10 minutes. Stirring often. The milk solids will start to form tiny curds. Reduce the heat and add the chocolate. Back in the day when mamas made hot milk for kids before bed, it was scalded milk. Have a great day!