Ingredients
8 slice chelsea bun, danish or croissant
2 cup milk
2 tbsp butter
2 tbsp brown sugar
4 oz bittersweet chocolate, 4 sq
1/4 cup coffee, strong
1 cup currants & raisins, mixed
4 eggs
Directions
Butter an 8 X 8 inch baking dish. Lay bread slices flat in dish.
Bring 1 1/2 cups milk, butter and sugar to a boil. Add chocolate,
coffee and currants; bring back to a boil. Pour over bread slices.
Beat eggs with remaining milk and pour over milk. Refrigerate and let
soak at least 6 hours. Bake in 350F oven, covered, 45 minutes. Serve
warm with sliced berries or strawberry jam.
Servings: 1 servings
Chocolate Bread Pudding 2 Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Chocolate; Dessert
The History of Recipes
Written recipes as an idea can be traced far back into the far past, certainly as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, mostly, these early cook books were just primitive hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to experts is a series of tablets in ancient Sumerian which describe 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 tried it feel wonderful and blissful. Closer to modern times, there are a couple of interesting cookery books from the 14th Century - a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian food that we all know today, but rather descriptions of the types of meals eaten by the wealthy. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, such as coriander, parsley, and rosemary. These new foods and tastes caused a torrent in recipe publications, most of which are now in academic collections. During the succeeding few hundred years, the wealthy families of Wesstern Europe tried to serve up the best banquets, and consequentially cooks and their recipes became highly prized. However, it wasn`t until the nineteenth century that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, trying out, and writing down popular recipes of the day. By the time we get to the 1900s, recipe books are highly popular mostly as a result of more people being able to read, people having increased free time and having more money. The arrival of television brought us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Chocolate Bread Pudding 2 recipe.
