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
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We are able to track the history of `recipes` way back into the distant past, in fact as far back as the early Egyptians, and maybe even further. However, in the main part, these old cook books were just basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to academics is a series of stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. As we move into The time of the romans around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by the Romans. In his publication, he tells us how the meals were split into starters, main course and desserts, something we still use today. Aspicius describes how the Romans used a good variety of spices, including a few you will know such as basil, mint and asafoetida. In the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the Middle-East, including spices such as basil and rosemary. These new herbs and spices prompted an increase in recipe publications, many of which are kept safe in private collections. Over the following few centuries, the upper-class families of Europe tried to offer the most exotic banquets, and as a result chefs and their collection of recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. When we get to the 1900s, cooking books are starting to become popular due to increased literacy, leisure time and having more disposable income. The arrival of TV brings us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Chocolate Bread Pudding 2 recipe.
