2 1/3	Cups	Sugar
2	Tsps.	Unsweetened cocoa powder
2	Cups	Milk
1	Cup	Whipping cream
4	Oz.	Semi-sweet chocolate, finely chopped
2	Cups	Soft, day-old bread crumbs
4	Eggs	Separated
1/4	Cup	Unsalted butter, melted and cooled slightly
1	Tsp.	Vanilla

Place a 6-cup (3 to 4 inches deep) baking dish in a preheated oven at 350° to warm dish. In a medium heavy saucepan, combine 1/2 cup sugar and cocoa. Cook over high heat, stirring constantly with wooden spoon, - about 4 minutes until sugar melts and turns caramel-colored. Remove baking dish from oven and carefully pour caramel mixture over bottom. Cool on wire rack. Meanwhile, in a medium saucepan, combine milk, cream and 1 1/2 cups sugar. Cook over medium heat, stirring constantly with wooden spoon, 1 to 2 minutes, until sugar dissolves. Whisk in chocolate until smooth. Stir in bread crumbs and let stand 5 minutes until slighly thickened. In a medium bowl, whisk egg yolks with melted butter until smooth. Stir mixture along with vanilla into bread crumb mixture. Transfer to prepared baking dish. Bake at 350° 20 to 25 minutes until cake tester inserted in center comes out slightly creamy. Cool pudding on wire rack. Cover and refrigerate overnight. Just before serving, prehat broiler. In large grease-free bowl, using hand-held electric mixer, set a low speed and beat egg whites until frothy. Gradually increase speed to medium-high and continue beating until soft peaks are formed. Slowly beat in 1/3 cup sugar and beat until stiff shiny peaks form. Spread meringue over chilled pudding. Place dish in roasting pan and surround base with ice. Place pan 4 inches under broiler and broil 1 to 3 minutes, until top is browned. Serve immediately.