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Submitted by: Gail Bamford from Vienna, VA
Originally shared on the web 03/24/2011

2 c. milk
6 slices white bread, crusts trimmed
1/2 c. sugar
1/3 c. baking cocoa
2 eggs, separated and divided
2 T. butter, melted
1 t. vanilla extract
1/2 c. semi-sweet chocolate chunks
Garnish: whipped cream, baking cocoa

Heat milk in a large saucepan just until tiny bubbles form; remove from heat. Cube bread and add to milk; stir until smooth. Add sugar, cocoa and egg yolks; stir until well blended. Add butter and vanilla; set aside. Beat egg whites until stiff peaks form; fold into mixture along with chocolate chunks. Pour into 6 lightly greased custard cups; set cups in a larger pan filled with one inch of hot water. Bake at 350 degrees for 40 minutes, or until firm. Garnish with whipped cream and baking cocoa; serve warm or cold. Makes 6 servings.