2 cups stale bread crumbs
2 cups milk
1 tbsp. butter
1 tbsp. cocoa
1/2 cup sugar
1 tsp. vanilla
2 eggs (yolks and whites beaten separately)
Put bread crumbs and milk in saucepan; bring to a boil. Add butter, cocoa, sugar and vanilla. Remove from stove. Add beaten egg yolks. Beat egg whites until stiff and fold into mixture. DO NOT STIR. Pour into loaf pan.
Bake at 375°F until set. Test with a toothpick.
Serve warm with ice cream, whipped cream or cream.
Provided by Ruth Stewart from the 70th Anniversary Cookbook, Renfrew Victoria Hospital Auxiliary, Renfrew.