Ingredients
3 oz unsweetened chocolate cut into sma, ll pieces
2 cup half and half
2 cup soft white bread crumbs (loosely p, acked)
2 jumbo eggs
1 cup sugar
1 1/2 tsp vanilla
1 pinch salt
1 cup heavy cream, whipped
Directions
HEAT THE CHOCOLATE AND half and half 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 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 halfway 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.
JEAN ANDERSON
PRODIGY GUEST CHEFS COOKBOOK
Servings: 6 servings
Chocolate Bread Pudding (Prodigy) Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Chocolate; Dessert
The History of Recipes
It is quite possible to prove the history of recipes back into distant history, at least as far back as pharonic Egypt, and possibly even further than that. Having said that, sadly, these early cook books were just very simple hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of 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 `wonderful`. Progressing into The time of the romans around 25BC a man called Apicius compiled a few documents detailing recipes prepared by wealthy Romans. In his works, he describes how the meals were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Romans made use of a good variety of spices, including a few that will be familiar to modern chefs for example thyme, mint and dill. Moving on, there are a couple of cookery books which date from the fourteenth century : a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that is served today, but instead recipes for the types of food on the menus of the rich and wealthy people of those days. Later, in the 15th century, the Crusaders brought back a variety of spices and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. These new foods and tastes prompted a surge in publications on food, the majority of which are kept safe in private collections. By the advent of the 1900s, recipe publications are highly popular mostly due to higher levels of literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Chocolate Bread Pudding (Prodigy) recipe.
