1 pecan streusel :
1 cup pecan halves
1 = toasted/coarsely chopped
1/4 cup brown sugar, firmly packed
1/4 cup flour
1 tsp cinnamon
1/4 tsp salt
1 1/2 oz unsalted butter, cut in bits
1 bread pudding:
4 oz unsweetened chocolate
3/4 cup brown sugar, firmly packed
1 1/2 cup cream
6 eggs
2 egg yolks
3/4 cup white sugar
1 tsp vanilla
3/4 stale french bread, 1 cubes
1 kahlua sauce:
1/3 cup unsalted butter, in 6 pcs
1 cup kahlua
1/2 cup sugar
1 egg, lightly beaten
3/4 cup whipping cream
1 whipped to soft peaks, for garnish
Directions
TOO HOT TAMALES SHOW #TH6167 YIELD: 6 SERVINGS
In a medium bowl, combine all the ingredients for
the pecan streusel and toss together with your
fingertips until crumbly and evenly blended.
Refrigerate until needed.
Butter an 8 x 13inch glass loaf pan and dredge it
with sugar. In the top of a double boiler, melt
chocolate over simmering water. Add the brown sugar
and cream, whisk until smooth and remove from heat.
Cool for 10 minutes. Preheat the oven to 325 degrees.
See part 2
Servings: 6 servings
Kahlua Chocolate Bread Pudding-Part 1 Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Bread; Bread Pudding; Breads
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into history, in fact as far back as the Egypt of the Pharoahs, and potentially, even further back. In practice though, sadly, these early recipes were just primitive pictorial instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to historians is a collection of clay tablets in ancient 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 making drinkers feel wonderful. As we move into The time of the romans 25BC a roman called Apicius wrote a few documents showing how to cook the recipes cooked by his fellow Romans. He tells us how the meals of wealthy Romans were divided into appetizers, entrees and afters, something that is very familiar to us today. Aspicius also recounts how the cooks of his times used a good variety of spices and herbs, including many that are still in use today for example basil, fennel and parsley. Closer to modern times, we find some interesting books published in the fourteenth century ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the spicy food that appears on menues today, but rather recipes for the types of food served to the upper classes of that period. In the 15th century, people returning from the crusades brought us many foods and spices from middle-east cuisine, including rosemary and coriander. These new foods and tastes prompted an increase in books on cooking, some of which are kept safe in academic collections. Over the next few centuries, the rich and powerful families of the West competed to offer the most extravagent meals, and because of this the best cooks and their recipe collections were greatly in demand. However, it wasn`t until the nineteenth century that fine cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and writing down popular recipes of the day. By the arrival of the twentieth century, cookery books were in great demand, as a result of higher levels of literacy, people having more spare time and having more money. |
We hope you enjoy this Kahlua Chocolate Bread Pudding Part 1 recipe.
