| Reserve 1/2 cup of hot milk. Add bread crumbs, chocolate and sugar remaining hot milk. Work until smooth. Beat yolks until light. Add reserved milk, butter and salt, and stir into hot mixture. Cook all until it thickens. Add vanilla. Bake, setting dish in a pan of hot water. For MERINGUE, beat egg whites and cream of tarter with a whisk or an egg beater until soft peaks form when you lift out the beater. Beat in gradually sugar, vanilla and salt. Spoon meringue evenly over the pudding. | 
