Recipe: Chocolate Pudding Cake (using fresh breadcrumbs)

Chocolate Pudding Cake
Rec.food.baking/Darlene (1997)

This is old recipe.

1 cup mixed cake and bread crumbs
2 cups milk
1 1/2 squares unsweetened chocolate, melted and cooled
3/4 cup sugar
3 egg yolks, well beaten
2 tablespoons melted butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3 egg whites
1/2 cup powdered sugar

This is a way to use up leftover bread and cake.

Soak cake and bread crumbs in 1 1/2 cups milk in the top portion of a double boiler. Stir melted chocolate and 1/4 cup sugar into crumb-milk mixture. Cook , over boiling water until mixture makes a smooth paste . Beat egg yolks, 1/2 cup milk, butter and salt together until mixture is thickened. Gradually stir the egg mixture into the hot mixture, stirring constantly, and cook until mixture is thickened. Remove from heat; add vanilla. Pour mixture into greased pudding dish

Bake at 325F for 25 minutes. Meanwhile make meringue by beating egg whites until soft peaks form; gradually add powdered sugar to whites, and beat stiff. When the baked pudding has cooled slightly, spread meringue over top. Bake at 425F for 5 minutes or until meringue is light brown. chill before serving.