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
Historians have found proof that recipes existed far back into ancient history, at least as far back into recorded history as pharonic Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient recipes were just simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language which describe 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 tried it feel `exhilarated, wonderful and blissful`. Closer to modern times, there were a couple of interesting books which were published in the fourteenth century : a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian food that we all know today, but rather descriptions of the types of meals enjoyed by the rich people of the period. During the succeeding few hundred years, the rich and powerful families of the West competed with each other to serve up the most extravagent meals, and because of this the best chefs and their collection of recipes were highly sought after. However, it was during the 1800s that fine cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and recording recipes to help cooks of their time. By the arrival of the 1900s, cookery books are in high demand, mostly as a result of higher levels of literacy, people having increased free time and being a little richer. |
We hope you enjoy this Kahlua Chocolate Bread Pudding Part 1 recipe.
