Ingredients
12 slice french bread slice --
1 good-quality, day-
1 old, or italian
1 baguette, about 1
1 thick (3-4 oz total
1 wt) (1)
1 1/2 egg beaters® 99% egg
1 substitute -- equiv to 3
1 eggs (2)
2 1/2 cup milk, 1% lowfat -- (2. 5)
1/4 cup honey -- (3)
1 tsp vanilla extract
2 tbsp brandy -- or kahlua
1/3 cup cocoa powder --
1 dutch-process (4)
2 tsp cornstarch
1 pinch salt
Directions
Last night I finally tried the chocolate bread recipe in "Sweet
Nothings" and it was GREAT! The only fat comes from that which is in
1/3 C. of cocoa powder and the bread. It's supposed to have 3 eggs,
but I didn't have any eggs so I used substitute instead and it was
fine.
Even though I was out of a lot of the ingredients, I managed to
make-do with what I had on hand. Perhaps it would've been tastier if
made exactly according to recipe, but as it stands it's pretty damn
tasty!
Here's the original unaltered recipe (my alterations are below):
Arrange bread slices, staggering them, in a 12 - 14" long oval gratin
dish or a 4 C souffle dish.
In a large bowl whisk together the eggs, milk, honey, sugar, vanilla
and brandy or Kahlua. Sift the cocoa powder, cornstarch, and salt
together onto the egg mixture, then whisk until thoroughly combined
(and your arm will probably want to fall off at this point).
Pour the cocoa-egg mixture evenly over the bread slices and let stand
until all the bread is thoroughly saturated with the custard.
Depending upon the freshness of the bread (5) and the dish you
choose, this could take 1 - 2 hrs. Bake the pudding in a 325 deg F
oven for 40 - 60 min, until it is barely firm to the touch but not
dry and pulling away from the sides of the dish. Serve warm or,
alternatively, cover and chill thoroughly before serving. 170
calories, 2.
7 g fat (6)
1) I didn't have the right bread but I did have some Squaw bread in
the freezer so I dried it out in the over at a low temperature for
about 1/2 an hour.
2) I didn't have eggs so I used egg sub.
2. 5) Forgot this one. I didn't have any skim milk on hand so I used
a can of nonfat evaporated milk and added water to make 2. 5 C.
3) I didn't have any honey so I used corn syrup (a little extra
because honey is so sweet).
4) You can use unsweetend Herschey's cocoa for it if you don't want
to try to locate dutch-process. Actually, dutch-processing just
leaves more of the fat in the cocoa.
5) I broke the bread up into pieces rather than leaving it in slices.
I figured that would help along the soaking process. I let it soak
for 10-15 min.
6) Probably lots less fat without using real eggs. I estimate 3g from
the cocoa. At most only 1g or so per serving. -- npm@netcom. com
Nancy from San Diego, California Formatted
into MasterCook II by Reggie Dwork reggie@netcom. com
Recipe By : Sweet Nothings
Servings: 8 servings
Chocolate Bread Pudding Lowfat Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Chocolate; Dessert
The History of Recipes
Experts have traced the existance of recipes way back into history, at least as far into history as the early Egyptians, and possibly even further. However, in the main part, these old records were just primitive hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts are a few clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. During Roman times 25BC a roman called Apicius compiled a collection of scripts detailing recipes cooked by wealthy roman citizens. In his works, he describes how the meals were split into starters, entrees and dessert, something that is very familiar to us today. Additionally, he informs us how the chefs of Roman times used a good variety of aromatic flavours, including a few that are still present in modern kitchens like bay, mint and dill. In the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. These new herbs and spices led to an outbreak in publications on food, some of which still exist in private cookery archives. During the succeeding few centuries, the rich and powerful families of Europe competed to offer the most exotic banquets, and because of this chefs and their recipes became highly prized. Nevertheless, it was during the 1800s that fine cookery and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. By the arrival of the 1900s, cookery publications are in great demand, due to higher levels of literacy, more spare time and disposable income. |
We hope you enjoy this Chocolate Bread Pudding Lowfat recipe.
