I have been trying to duplicate this recipe for 30+ years. My Italian great aunt used to make a bread pudding that looked purple/gray'ish in color.
I have tried molasses, raisins, coco, just about everything. After it was baked, she would transfer it to tin foil [round 9" baking pan size] and let it cool. It was thick enough to just cut and eat with our hands. I remember watching her rip bread and boil milk-but the rest is a mystery to me. Anyone have a pudding recipe in the family that looks like this?