BREAD-CHOCOLATE-CASSEROLE†

(BROT-SCHOKOLADE-AUFLAUF)

1          lb. French or Italian day old bread

2          cups milk

7          oz. Semi-sweet chocolate

8          tablespoons (1 stick) butter or margarine

    1/4   cup sugar

5          large eggs (separated)

            salt

Beat 5 egg whites with a dash of salt until stiff and set in the refrigerator.  Cut bread into 1” cubes and place into a large bowl.  Heat milk to boiling and pour over the bread evenly stirring to make sure all the bread is covered.  Place chocolate in a double boiler and melt.  Beat butter or margarine with sugar and 5 egg yolks until creamy (5-6 minutes) and pour over the bread mixture.  Add the melted chocolate and stir until mixed well.  Gently fold in the stiff egg whites and pour into a casserole bowl (2 1/2 quart size).  Bake in a preheated oven at 375° for 35-45 minutes.  Serve warm.

Makes 1 casserole

Optional:  Drizzle warm chocolate syrup or cream over a serving.