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Chocolate Bread Pudding 2 Recipe

8 sl Chelsea bun; Danish or -Croissant 2 c Milk 2 T Butter 2 T Brown sugar 4 oz Bittersweet chocolate; 4 sq 1/4 c Coffee; strong 1 c Currants & Raisins; mixed 4 Eggs Butter an 8 X 8 inch baking dish. Lay bread slices flat in dish. Bring 1 1/2 cups milk, butter and sugar to a boil. Add chocolate, coffee and currants; bring back to a boil. Pour over bread slices. Beat eggs with remaining milk and pour over milk. Refrigerate and let soak at least 6 hours. Bake in 350F oven, covered, 45 minutes. Serve warm with sliced berries or strawberry jam.

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