Chocolate Bread

  • 1 stick margarine (1/4 lb)
  • 1 cup sugar
  • 1 cup Hershey's Instant Chocolate
  • 1 large can evaporated milk
  • 1 teaspoon vanilla
  • 8-10 slices bread

Utensils: 4-quart heavy pan.

Mix first 5 ingredients in 4-quart heavy sauce pan on high heat, Bring to a boil, stirring constantly, for about 5-8 minutes. When chocolate sauce bubbles down remove from heat. Drop one slice of bread into sauce, coating both sides and remove to large plate with slotted spoon. Repeat process. Crumble a few slices of bread into remaining sauce.

Serve in dessert cups or saucers. Top with whipped cream or vanilla ice cream.

Special authorization has been granted to Al Simon's Cajun Microwaves to post these recipes from the CD, "MEPoL's Cajun Country Recipe Collection." Copyright (c)2007 by MEPoL, The Manufacturing Extetension Partnership of Louisiana, All Rights Reserved.