Directions
Caramel:
1 Preheat oven to 350f. Place a 6 cup (3-4” deep) casserole dish in the oven to warm, on the center rack.
2 In a medium heavy saucepan, combine the sugar and cocoa. Cook over high heat, stirring constantly with a wooden spoon, for about 4 minutes, until the sugar melts and turns caramel in color. Remove the baking dish from the oven and carefully pour the caramel mixture over the bottom. Cool on a wire rack.
Pudding:
1In a medium saucepan, combine the milk, cream and sugar. Cook over medium heat, stirring constantly with a wooden spoon for 1 to 2 minutes, until the sugar dissolves. Bring the mixture to a gentile boil and remove the pan from the heat. Whisk in the chocolate until smooth. Stir in the bread crumbs and let sit for 5 minutes until slightly thickened.
2In a medium bowl, whisk the egg yolks with the melted butter until smooth. Stir this mixture and the vanilla into the bread crumb mixture. Scrape the mixture into the prepared dish.
3Bake 20 to 25 minutes until a cake tester or toothpick inserted into the center of the pudding comes out slightly creamy. Cool the pudding on a rack. Cover and refrigerate overnight.
Make the meringue topping :
1 Just before serving, preheat the broiling unit. In a large grease-free bowl, using a hand-held electric mixer set at low speed, beat the egg whites until frothy. Gradually increase the speed to medium-high and continue beating the whites until they form soft peaks. Slowly beat in the sugar and beat until stiff, shiny peaks form. Spread the meringue over the chilled chocolate pudding. Place the pan 4 inches under the broiler and broil 1 to 3 minutes, until the top is nicely browned. Serve immediately.
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