2 1/2 quarts stale, dark bread crumbs or dried bread in small pieces

4 quarts hot milk

10 ounces chocolate 3/4 quart corn syrup 8 well-beaten eggs 1 tablespoon salt

Soak bread in hot milk until soft. Melt chocolate over hot water; add enough milk from bread and milk mixture to pour. Mix ingredients well; add five teaspoons vanilla. Turn into shallow baking dishes; bake slowly one hour, or until knife comes out clean. Serve with sweetened whipped cream or with Russet Sauce.