Ingredients
3 oz chocolate, unsweetened, cut into small pieces
2 cup half & half
2 cup bread crumbs, white, soft, packed loosely
2 eggs, jumbo
1 cup sugar, granulated
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.
Servings: 6 servings
Chocolate Bread Pudding #1 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 far back into antiquity, at least as far back as pharonic Egypt, and maybe further still. Having said that, these, old records were just very simple pictorial instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to food historians is a collection of ancient tablets in Sumerian which show 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 `exhilarated, wonderful and blissful`. During Roman times 25BC a roman called Apicius wrote some documents detailing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also describes how the early Romans used many aromatic flavors, including a few that will be familiar to modern chefs such as basil, rue and asafoetida. Closer to modern times, we find two recipe books which were published in the 14th Century - a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian food that we all know today, but instead accounts of the types of food on the tables of the rich people of the time. Later, in the 15th century, people returning from the crusades brought back many foods and spices from middle-east cuisine, including coriander, parsley, and basil. These new culinary innovations created an outbreak in recipe publications, the majority of which are now in private cookery archives. By the time we get to the twentieth century, cook books are in great demand, as a result of higher levels of literacy, people having more leisure time and having more money to spend. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chocolate Bread Pudding #1 recipe.
