3 slices of homemade type white bread
1 1/2 tablespoons unsalted butter, softened
1 1/2 ounces unsweetened chocolate, chopped fine
1 1/4 cups milk
1 large egg
1/3 cup sugar
1/2 teaspoon vanilla
1/4 cup chopped dried apricots
vanilla ice cream as an accompaniment

Directions:
Spread one side of each slice of bread with the butter and cut the bread into 1/2 inch pieces. In a small saucepan melt the chocolate in the milk over moderate heat, whisking until the mixture is smooth.

In a bowl whisk the egg with the sugar, add the hot milk mixture in a stream, whisking, and stir in the vanilla, the bread pieces, and the apricots.

Transfer the mixture to a buttered loaf pan, 9 x 5 x 3 inches, let it stand for 5 minutes, and bake it in the middle of a preheated 375°F oven for 25 to 30 minutes, or until a knife inserted in the center comes out clean. Serve the bread pudding warm with the ice cream.

Serves 2.

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