Trump's Chocolate Pumpernickel Pudding

Trump’s Chocolate Pumpernickel Pudding

8 slices pumpernickel bread, crusts removed
1/4 cup currants
1 cup milk
1 oz unsweetened chocolate, finely chopped
3/4 cup sugar
1/4 teaspoon vanilla
1/4 cup butter, melted
2 cups whipping cream
3 oz semisweet chocolate, finely chopped
9 egg yolks


  1. Lightly brush bread slices with melted butter. Place bread in
    greased 2 1/2 quart 4 inch deep baking pan or souffle dish. Sprinkle
    bread with currants and set aside. 2. Bring whipping cream and milk
    to a boil in a small saucepan. Whisk in chopped chocolate until
    melted. Whisk together sugar, egg yolks, and vanilla. Beat
    cream/chocolate mixture into egg mixture. Blend well. 3. Pour over
    bread slices and currants. Let stand 30 minutes to allow bread to
    soak up liquid. Cover pan with buttered foil and place in a larger
    pan filled halfway with warm water. 4. Bake at 350F for 45 minutes -
    1 hour, or until knife inserted in pudding comes out clean. Cool
    slightly. Serve with whipped cream, if desired.