PUDDING
1 qt half-and-half
3/4 cup sugar
5 eggs, jumbo
3 1/2 tsp vanilla
1 1/2 tsp cinnamon
9 cup fresh french bread cubes
1 cup milk chocolate chips
TOPPING
4 tbsp butter, lightly salted, at room temperature
1/4 cup sugar
2 tbsp brandy
1 egg
WHISKEY SAUCE
2 tbsp jack daniel's black label whiskey
4 tbsp butter, lightly salted
1 1/2 cup whipping cream
3/4 cup brown sugar
1/4 tsp salt
1/4 tsp cayenne pepper
Directions
1. FOR THE PUDDING: Combine half-and-half, sugar, eggs, vanilla,
cinnamon and nutmeg in a bowl. Beat by hand for 3 minutes.
2. Cut bread into 1-inch square cubes. Add them to the half-and-half
mixture. Let soak for 30 minutes, occasionally tossing gently.
3. Spoon soaked bread and leftover liquid into a buttered 10-inch
cake pan. Push chocolate chips into pudding mixture. Set aside.
4. FOR THE TOPPING: Beat butter with an electric mixer until light and
fluffy. Add sugar, brandy and egg. Beat at medium speed for 1 minute.
Scrape down the sides of the bowl, then beat at high speed for 1
minute. Pour topping over bread.
5. Bake in a preheated 375-degree oven for 1 1/2 hours. Let cool
about 15 minutes.
6. FOR THE WHISKEY SAUCE: Combine sauce ingredients in a saucepan.
Simmer for 4 minutes, lightly whisking occasionally.
7. To serve: Cut pudding into serving-size pieces. Top with whiskey
sauce. Serve warm.
Makes 9 to 12 servings.
Source: The Original Crawdaddy Bayou Restaurant in Wheeling, Illinois
(printed in the Chicago Sun Times, January 15, 1997)
Servings: 9 servings
Cajun Chocolate Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Cajun; Chocolate
The History of Recipes
We can track the history of `recipes` back into history, in truth as far as early Egypt, and possibly even further than that. However, these, ancient cook books were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history are some clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Moving our culinary historical trip onwards, we find two books which appeared in the 1300s : a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the curry that is popular today, but instead recipes for the types of meals served to the rich people of those days. In the 15th century, people returning from the crusades brought us many new foods and herbs from the holy lands, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes led to a torrent in manuscripts on food, many of which are kept safe in private libraries. Over the next few hundred years, the families of Europe strove to lay on the most extravagent meals, and consequentially chefs and their collection of recipes increased in prestige. However, it was during the nineteenth century that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and writing down recipes to help cooks of their time. When we get to the 1900s, cookbooks were starting to become popular mostly as a result of better eduction, leisure time and a general increase in wealth. The arrival of TV gave us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Cajun Chocolate Bread Pudding recipe.
