Chocolate Bread Pudding with Nutty Crumb Topping
A recipe from the Sneaky Kitchen
Preheat oven to 350 F.

1/2 cup bread crumbs
1/2 cup sugar
1/2 cup walnuts or pecans
1/4 tsp. cinnamon
1 T. butter or margarine

non-stick cooking spray

grated peel of 1 orange
juice of 1 orange
1/4 cup raisins
4 to 5 cups bread including crusts
1/4 cup unsweetened cocoa powder
3/4 cups sugar
1 cup skim or low fat milk
1 T. butter or margarine
3 large eggs
1 tsp. vanilla extract
Process bread in a blender or food processor to make 1/2 C. of soft crumbs. Add nuts, cinnamon, sugar & margarine, & process to a uniformly coarse crumb. Set aside. Combine grated orange peel, orange juice & raisins in a 2-quart or larger bowl & set aside for the raisins to soften. Cut bread into 1/2" to 3/4" cubes. If bread is quite dry, use only 4 cups, but if fairly fresh you may wish to increase it to 5 cups.

In a pan or microwaveable dish, combine cocoa & sugar. Add a small amount of milk to make a paste. Add more milk little by little, scraping the bottom well. Add 2nd Tbsp. of margarine. Heat either on stove or in microwave, stirring often, until margarine is melted & sugar dissolved. Set aside.

Beat eggs one by one into orange juice mix. Add chocolate & milk mixture little by little, beating well with a whisk or fork. Add bread cubes & mix gently until all cubes are covered with liquid.

Spray a 2-Qt. casserole dish with non-stick spray. Pour in pudding, poking to distribute evenly. Sprinkle crumb mix on top and smooth. Bake uncovered for 25 to 30 min. or until butter knife inserted in center comes out uncoated.

Best served still warm with a little milk or whipped lite or fat-free topping. Cover when storing in the refrigerator.