Chocolate Bread Pudding 2

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.