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.


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Cajun Country -- New Iberia, Louisiana