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
It is possible to read the history of `recipes` back into the far past, at least as far back into recorded history as early Egypt, and maybe further still. In practice though, these, early records were just basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe in existence, according to experts in ancient history are some stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Later, we have a couple of interesting books which appeared in the 14th Century ; a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that we all know today, but rather recipes for the types of meals prepared for the nobility of the period. Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from Arab cooking, including rosemary and coriander. The introduction of these new tastes caused a torrent in recipe manuscripts, most of which are now in private collections. For the decades that followed, the rich families of Wesstern Europe competed with each other to serve up the most extravagent meals, and as a consequence, the best cooks and their recipe collections could command a high salary. However, it wasn`t until the nineteenth century that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and writing down recipes of the day. The arrival of television brings us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Kahlua Chocolate Bread Pudding Part 2 recipe.
