Ingredients
3 squares (1 oz each) unsweetened cho, colate, cu
1 small pieces
2 cup half-and-half
2 cup loosely packed soft white bread cru, mbs
2 jumbo eggs
1 cup sugar
1 1/2 tsp vanilla
1 pinch salt
1 cup heavy cream, whipped
Directions
HEAT THE CHOCOLATE AND CREAM in a large saucepan over low heat for
12-15 minutes, stirring frequently until chocolate is completely
melted. Remove pan from the heat, stir in the crumbs, and let stand
for one hour. Preheat oven to 350F. Beat the eggs until frothy, blend
in the sugar, vanilla and salt, then mix the eggs into the chocolate.
Pour the pudding into a buttered 1 1/2-quart casserole, set it in a
shallow baking pan, and pour enough hot water into the pan to come
half-way up the sides of the casserole. Bake the pudding uncovered
for 50 to 60 minutes until the pudding is set like custard. To test
it, insert a toothpick in the center. If it comes out clean, pudding
is done. Serve the pudding warm, topped with dollops of whipped
cream. Serves 6. > Submitted By COCHRUN@FILEBANK.COM (DAVID COCHRUN)
On 23 JUN 1995 071133 -0500
Servings: 6 servings
Chocolate Bread Pudding (England) Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Chocolate; Dessert
The History of Recipes
It is possible to read the history of written recipes far back into the distant past, in truth as far as the Egypt of the Pharoahs, and maybe further still. In practice though, these, early cook books were just very basic hieroglyphic instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to experts is a collection of tablets in Sumerian which recount 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 drinkers feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a collection of documents describing recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Additionally, he informs us how the Romans used many different spices, including a few you will know like bay, rue and asafoetida. Later, we find a couple of interesting books published in the fourteenth century : a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these books are nothing to do with the curry that appears on menues today, but instead recipes for the types of meals enjoyed by the nobility of those days. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from the holy lands, including spices like basil and rosemary. These new herbs and spices created an outbreak in manuscripts on food, some of which are kept safe in private libraries. By the time we get to the 1900s, cookbooks are in great demand, as a result of better eduction, people having increased spare time and disposable income. The arrival of television gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access thousands of recipes like those on this web site. |
We hope you enjoy this Chocolate Bread Pudding (England) recipe.
