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Scale
- 1½ cups milk
- 2 (1 ounce) squares unsweetened chocolate
- 1 cup white sugar, divided
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 cups day-old bread cubes
- ½ cup chopped walnuts
- 3 eggs, beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a double boiler, heat together the milk and chocolate until chocolate is melted.
- In a 10×16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. Mix in the bread and nuts.
- Beat together the eggs, 3/4 sugar and vanilla; blend together with chocolate mixture.
- Place bag in 1 quart loaf pan; pour chocolate mixture over bread. Close bag with twist tie; make 6 half inch slits on top. Pour water into pan so that water comes up sides of bag, not overflowing.
- Bake 50 to 60 minutes or until knife inserted comes out clean. To serve, remove from pan, cut bag away from top and put on plate.
- Prep Time: 10
- Cook Time: 55