Free Online Recipes

1 pkg yeast (2 tsps)
3 cups bread flour
1/2 cup sugar
1/4 cup unsweetened cocoa
1 egg, unbeaten
1/4 cup butter or marg.
1/2 tsp. vanilla
1 cup warm milk
1/2 cup chocolate chips (opt.)

DIRECTIONS:

Add all ingredients and select “white bread” setting. Bake with med-light crust setting.

This recipe also suggests 1/2 cup of raisins, but I say why bother, increase the chocolate chips! LOL! Try toasting a slice and spreading on cream cheese. Enjoy!

Heat 2 cups of milk in a pot together with 2 squares of semi-sweet baking chocolate. Add 4 tablespoons sugar, 1 tablespoons butter, 1/3 teaspoon cinnamon, 1 teaspoon vanilla extract (the real stuff) to the near boiling milk. Next mix in bread crumbs made from 4 or 5 slices of leftover white bread worked over in the food processor. As the bread crumb milk combination cools off the stove, add 2 previously beaten eggs. Grease a corning ware bowl, pour mix in and bake at 325 degrees F. for 1 hour.
Serve the bread pudding with either coffee or vanilla ice cream.

1 loaf stale French bread, cut into 1-inch slices then broken in small chunks
1 qt. chocolate milk
2 c. sugar
1 pkg. chocolate chips
2 tbsp. + 1/2 stick melted butter
1 tbsp. vanilla extract
1 tbsp. Kahlua or Creme de Cocoa
3 eggs
2 c. chopped pecans

DIRECTIONS:

Combine all ingredients and mix with hands. If there isn’t enough liquid to make soupy, add more milk. Pour into buttered oblong baking dish. Bake at 375 degrees (DO NOT PREHEAT OVEN) for 1 hour or until brown (1 hour 15 minutes).

SAUCE:

1/2 stick butter
2 sq. bitter chocolate
1 c. sugar
1 can Pet milk (small)
1 tsp. vanilla extract

Melt butter in double boiler; add chocolate and stir until melted. Add sugar and milk. Cook until thick. Remove from heat, then add vanilla. Refrigerate when cool. Heat before serving. Pour over pudding.