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Chocolate Bread Pudding

From ARLINGTON''S WEST MOUNTAIN INN
2/3 cup plus 1 tablespoon sugar
1 cup heavy cream
8 oz. bittersweet chocolate, coarsely chopped
5 eggs, separated
1 stick butter
1 tablespoon vanilla
2 cups bread crumbs from firm bread

Simmer cream and add butter. Chop chocolate in food processor to fine stage. With food processor on, pour hot cream in and add 1/3 cup sugar, vanilla and egg yolks, one at a time. Transfer to large bowl, then add bread crumbs. In another bowl, beat egg whites until soft peaks are formed. Gradually add the rest of the sugar. Beat until whites are glossy and stiff. Stir 1/3 egg whites into chocolate and bread crumb mixture. Fold in remaining whites. Turn into greased baking dish. Place dish in warm water until 1/2 way up side of pan. Bake 40-45 minutes in a 350-degree oven. Let cool 10 minutes and serve.

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