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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 12 |
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This recipe is from my great-great-grandmother. It has been passed down through the generations. The problem was that there were no measurements, so you had to make it by trial and error until you got it just right. This is our dessert for Thanksgiving. My aunt makes it now, but she shared the recipe with me when we moved away. We cannot be without this very filling dessert. It is best warm with lots of whipped cream on top. I hope you enjoy it as much as we have for so many years. Ingredients:
6 eggs |
6 ounces unsweetened baking chocolate (bakers is the best) |
1 (16 ounce) bottle corn syrup |
1 cup white sugar |
1 quart milk (do not use skim) |
1 1/2 loaves white bread (pepperidge farm white is the best) |
Directions:
1. In a double boiler medium heat melt the chocolate; set aside.
2. In a pan mix the sugar and corn syrup over low heat for 2 minutes until the sugar is dissolved.
3. Add melted chocolate to the corn syrup mixture; mix well.
4. Beat the 6 eggs in a big bowl, slowly add the chocolate and corn syrup mixture to the eggs.
5. In yet another pan boil the milk until frothy and remove from heat.
6. Break up the bread into small pieces and place it in a large oven safe dish.
7. Pour the scalded milk over the bread pieces, add the chocolate mixture too.
8. Mix it all together and bake it at 350°F for 45-50 minutes.
9. Make sure you mix it every now and then so it does nt dry out.
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