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 possible to follow the history of written recipes back into history, in truth as far back into history as early Egypt, and possibly even further than that. In practice though, sadly, these old records were just basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe found, according to academics is a collection of tablets in Sumerian 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 making people feel `blissful`. Closer to modern times, there were some interesting books which date from the 14th Century : a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the curry that is served today, but rather recipes for the types of meals prepared by the cooks of the rich. During the succeeding few centuries, the upper classes strove to offer the most exotic meals, and as a result the best cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the nineteenth century that formal cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. Like it or not, the introduction of television gave us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on our site. |
We hope you enjoy this Chocolate Bread Pudding (Prodigy) recipe.
