Double Chocolate Bread Pudding

2 cups chocolate milk

1 cup semisweet chocolate chips

2 tablespoons butter

2 egg yolks

1/3 cup sugar

2 egg whites, beaten till stiff peaks form

6 cups day old French bread cubes

Vanilla Sauce

Directions

Preheat oven to 325 degrees.

Grease a 2-quart casserole dish.

In a heat proof bowl, combine the milk, chocolate chips and butter. Microwave on high for 4 to 5 minutes, or until the milk is steaming hot (not boiling). Stir constantly until the chocolate and butter are melted.

Separate egg whites from yolks and beat egg whites until stiff peaks form; set aside.

In another bowl, combine the egg yolks and sugar; beat well. Gradually beat in the milk mixture. Fold in the egg whites. Stir in the bread cubes and let sit for 60 minutes.

Pour mixture into prepared casserole dish. Bake for 60 minutes, or until top springs back when pressed lightly. Top with vanilla sauce.

Vanilla Sauce

1 tablespoon butter

2 tablespoons flour

2 cups boiling water

1/4 cup sugar

1 teaspoon vanilla

In a saucepan, melt the butter over low heat. Add in the flour and stir constantly until the mixture bubbles. Stir in the water and sugar. Boil until mixture is smooth and completely cooked. Remove from heat. Add in the vanilla. Serve over warm bread pudding.