CHOCOLATE BREAD PUDDING

Steps:

• Butter a two-quart pudding mold, souffle dish or mixing bowl.
• Trim crusts from the bread and cut into one-half-inch cubes. Place in a bowl, moisten with milk and allow to soak for five minutes. Squeeze the bread dry.
• Cream the butter and sugar together until light and fluffy. Beat in the egg yolks one at a time. Stir in the chocolate, the almonds and the lemon rind. Crumble in the bread and mix until well blended.
• Beat the egg whites until stiff but not dry and gently fold into the pudding batter. Pour mixture into prepared mold and sprinkle with bread crumbs. If you are not using a pudding mold with a cover, cover your mold with a piece of aluminum foil and tie it securely with a piece of string.
• Place the mold on a rack in a steamer. Add four inches of hot water and steam gently for one hour. If you do not have a steamer you can easily improvise one. Select a large, covered casserole or Dutch oven which will comfortably hold the mold you are using. Place a rack inside it. Four pieces of wood criss-crossed may be used instead of a rack. Place the mold on the rack in the casserole and pour four inches of hot water from a kettle or pitcher. Cover and steam for one hour.
• Remove mold from the steamer. Uncover and run a knife around the edge. Unmold onto a serving plate.
• Allow to cool for one-half to an hour (but no longer) and serve with whipped cream.