Is This 1920s Chocolate Pudding Recipe a Hidden Gem or a Disaster?

Step back to 1924 with this Chocolate Toast Pudding recipe from the vintage cookbook “Toast and Its Various Uses.” In this episode of The Old Cookbook Show, we explore an early 20th-century dessert that creatively uses toasted breadcrumbs, scalded milk, and melted chocolate, all topped with a traditional meringue. This recipe, originally published by the Kalamazoo Bread Company (under the Betsy Ross Bread brand), reflects the quirky, practical cooking trends of the 1920s.

Discover tips on measuring chocolate squares correctly (a square of chocolate is always 1 oz!), learn about baking with breadcrumbs, and see if this unique pudding stands the test of time! This episode is perfect for history buffs, vintage cooking enthusiasts, and anyone curious about early 20th-century desserts.



Chocolate Toast Pudding
2 cups milk
2 squares chocolate
2 tablespoons butter
½ cup granulated sugar
2 eggs
1½ cups toast crumbs
2 tablespoons powdered sugar
1½ teaspoons vanilla
Scald milk in double boiler; melt chocolate over hot water; add melted chocolate, butter and granulated sugar to milk.
Stir well and pour over toast crumbs, softened in ¾ cup of milk.
Add beaten yolks of eggs and 1 teaspoon of vanilla to mixture.
Pour into buttered baking dish, and bake 30 minutes.
Make a meringue of egg whites beaten until stiff, beaten until if, add powdered sugar and remaining half teaspoon of vanilla.
Pile meringue on pudding, return to oven to brown.




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