1/2 cup Chocolate chips
3 cup Skim milk
2 Eggs
1/2 tsp Salt
1/3 cup Granulated sugar replacement
2 tsp Vanilla extract
8 slice Dry bread
Directions
Melt the chocolate chips in 1 cup of the skim milk over medium heat.
Stir in the remaining milk. Set aside. Beat eggs unitl frothy; add
salt, sugar replacement and vanilla extract. Beat well. Stir egg
mixture into chocolate/milk mixture. Trim crust from bread and cut
into slices into small cubes. Drop cubes into greased 1 1/2-qt
casseole or baking dish. Pour chocalate mixture over the bread cubes;
be sure to saturate all the cubes. Set casserole in pan of hot
water. Bake at 350 degrees for 1 hour or until pudding ic completely
set. Serve warm or cold. Food Exchange per serving: 1 BREAD
EXCHANGE + 1 FAT EXCHANGE; CAL: 1 SERVING: 99;
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her Meal Master
Servings: 14 sweet ones
Chocolate Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Diabetic; Chocolate; Desserts
The History of Recipes
It is quite feasible to follow the history of recipes back into the far past, in fact as far back into recorded history as the early Egyptians, and maybe further still. However, sadly, these ancient cook books were just primitive hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe in existence, according to food historians are a few stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Later on, in Roman times around 25BC a man called Apicius created a number of documents showing how to cook the recipes prepared by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main meal and afters, a style of dining still practiced today. Aspicius also recounts how the Romans used many different aromatic flavours, including a few you will know for example basil, fennel and asafoetida. Later on, we have a couple of books dating from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they have no connection with the spicy food that is popular today, but instead descriptions of the types of food prepared for the rich and wealthy people of that time. Later on in the 1400s, knights returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. These new herbs and spices was responsible for an explosion in cookery books, many of which are now in private collections. The introduction of the TV brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like those on our site. |
We hope you enjoy this Chocolate Bread Pudding recipe.
