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
Transcribed cooking instructions as an idea can be traced far back into antiquity, in truth as far as the Egyptians, and maybe further still. Having said that, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to food historians is a collection of clay tablets in the Sumerian language 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 having made anyone who drank it feel wonderful and blissful. During the time of the Romans a roman called Apicius wrote some scripts which described recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, entrees and afters, something that is very familiar to us today. This early Roman chef informs us how the ancient chefs made use of many different spices and herbs, including a few you will know for example thyme, fennel and asafoetida. In the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy lands, including coriander, parsley, basil and rosemary. These new foods and spices prompted a surge in manuscripts on food, some of which are kept safe in academic collections. When we get to the 1900s, cook books are increasing in popularity due to better eduction, people having more leisure time and having more money to spend. The arrival of TV gave us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Chocolate Bread Pudding Lowfat recipe.
