1 see below
Directions
See part 1
TOO HOT TAMALES SHOW #TH6167 YIELD: 6 SERVINGS
In a very large bowl, whisk together thoroughly the
eggs, egg yolks, sugar, and vanilla. Stir 1/4 cup of
this custard mixture into the chocolate to temper it,
then add all of the chocolate mixture back into the
custard. Add the bread cubes to the bowl, toss until
they are evenly coated, and let sit in the
refrigerator for 20 minutes. Pour into prepared loaf
pan and place in a larger pan. Fill the larger pan
with boiling water to come halfway up the sides of the
loaf pan. Top with pecan streusel and bake for about 2
hours, until center feels slightly firm. While
cooking, make the Kahlua sauce.
In the top of a double boiler, melt the butter and
then add the Kahlua and sugar. Whisk until sugar is
dissolved. Whisk 1 tablespoon of the Kahlua mixture
into the egg to temper it, then return the whole
mixture to the double boiler and cook, stirring
constantly, over simmering water until slightly
thickened. Strain into a warmed pitcher and cover
with foil to keep warm. Slice the warm pudding and
serve with a pool of the warm Kahlua sauce on one side
of the plate and a spoonful of whipped cream on the
other.
Servings: 6 servings
Kahlua Chocolate Bread Pudding-Part 2 Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Bread; Bread Pudding; Breads
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into ancient history, in truth as far back into history as the Egypt of the Pharoahs, and maybe further still. However, these, early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history are some stone tablets in Sumerian which show 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 anyone who drank it feel `blissful`. During the time of the Romans a man called Apicius compiled some scripts which described recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the early Romans used a good variety of spices and herbs, including many that are still in use today like bay, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought us many new foods and spices from the holy land, including coriander, parsley, and rosemary. The introduction of these new foods and spices prompted an outbreak in publications on food, the majority of which are now in academic collections. Over the next few hundred years, the rich families of Europe tried to serve the most extravagent banquests, and consequentially the best cooks and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that fine cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and recording recipes to help cooks of their time. The arrival of TV brought us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Kahlua Chocolate Bread Pudding Part 2 recipe.
