Nana’s Chocolate Bread Pudding

Day before making pudding, spread out your white bread slices to get stale and dry, turning over once.

The next day, preheat oven to 350F.

Tear bread into chunks, and place into large oven-safe bowl or casserole. (In my house, we have one old fabulous white inside-red outside glass bowl that is “The Chocolate Bread Pudding Bowl” and nothing else is allowed in that bowl.)

In a large, heavy-bottomed saucepan, scald milk by heating until right before it comes to simmer. Remove from heat. Immediately add in melted butter, chopped chocolate, and sugar; stir until chocolate and sugar are melted. Add vanilla, spices and salt; stir again.

Pour mixture over bread chunks, then add eggs, raisins, and then stir well to allow bread to soak it all up. Press down on bread to help it absorb, if needed.

Bake at 350F for about one hour, checking to make sure it doesn’t dry out. Knife inserted in center should NOT come out clean. If you wanted to get fancy, you can place bowl in a bain marie, but it’s not necessary, and won’t improve the looks of this any.

But don’t judge a book (or a homely dessert) by its cover. And if your family gets as territorial about this as mine does…well don’t say I didn’t warn you. Excellent out of the oven; over the top the next morning, straight from the fridge.