Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Sauce | not in our table | 0 |
| Syrup | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 slices of day old bread crumbled
- 4 cups scalded milk
- ¼ cup unsalted butter, melted
- 1 cup granulated sugar
- 4 slightly beaten eggs
- ¾ teaspoon vanilla extract
- Sauce:
- ¼ cup dark corn syrup
- ¼ cup canned evaporated milk
- 1 cup chocolate chips
- Topping:
- 4 egg whites
- ½ teaspoon cream of tartar
- 8 tablespoons sugar
- 1 teaspoon vanilla extract
Directions
Prepare the pudding by putting bread into a buttered baking dish.
Blend milk, butter, sugar, eggs, salt, and vanilla until well combined.
Pour over bread. Bake at 350 for 45-60 minutes until pudding is done (solid).
Make the sauce by melting chocolate chips with corn syrup and evaporated milk.
Pour over cooled pudding.
Prepare topping by beating egg whites, cream of tartar, sugar, and vanilla until stiff peaks form.
Pour over warm chocolate, making peaks.
Brown at 350 until golden brown peaks form.