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 feasible to track the history of written cooking instructions back into antiquity, in truth as far back into history as ancient Egypt, and possibly even further than that. In practice though, generally, these ancient cookbooks were just primitive pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to experts is a series of tablets in the Sumerian language which recount the making 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 blissful. As we move into Roman times around 25BC a man called Apicius compiled a collection of documents which described recipes enjoyed by wealthy roman citizens. He recounts how the roman meals were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman cooks made use of many herbs, including a few that will be familiar to modern chefs for example basil, mint and dill. During the following few centuries, the powerful families of Europe tried to serve the most exotic meals, and as a result cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century the formal cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and publishing recipes common in their social group. Like it or not, the introduction of TV brought us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chocolate Bread Pudding #1 recipe.
