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CHOCOLATE BREAD PUDDING RECIPE

• Cut the bread into pieces. Beat the eggs and add the essence.
• Warm the milk and mix in the sugar. Gently mix in the cooca powder.
• Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.
• Grease pudding mould and pour the mixture into the mould.
• Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 - 40 minutes or until the pudding is spongy.
• Allow the pudding to shrink before unmoulding.
• Then put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream.