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 trace the history of written cooking instructions way back into distant history, in fact as far into history as the ancient Egyptians, and possibly even further. In practice though, generally, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a collection of stone tablets in ancient Sumerian which show 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 people feel blissful. As we move into Roman times around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main meal and desserts, something we still use today. Additionally, he tells us how the early Romans made use of a wide range of spices and herbs, including a few you will know for example basil, rue and asafoetida. During the following few centuries, the upper-class families of the West strove to serve up the most exotic banquets, and because of this chefs and their recipes became highly prized. Notwithstanding that, it was during the 19th century that cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and publishing recipes of the day. By the advent of the 1900s, cookery publications were greatly in demand mostly due to higher levels of literacy, more spare time and disposable income. |
We hope you enjoy this Chocolate Bread Pudding #1 recipe.
