Ingredients
1/2 cup chocolate chips
3 cup skim milk
2 eggs
1/2 tsp salt
1/3 cup granulated sugar replacement
2 tsp vanilla extract
8 slice dry bread
Directions
Melt the chocolate chips in 1 cup of the skim milk over medium heat.
Stir in the remaining milk. Set aside. Beat eggs unitl frothy; add
salt, sugar replacement and vanilla extract. Beat well. Stir egg
mixture into chocolate/milk mixture. Trim crust from bread and cut
into slices into small cubes. Drop cubes into greased 1 1/2-qt
casseole or baking dish. Pour chocalate mixture over the bread cubes;
be sure to saturate all the cubes. Set casserole in pan of hot water.
Bake at 350 degrees for 1 hour or until pudding ic completely set.
Serve warm or cold. Food Exchange per serving: 1 BREAD EXCHANGE + 1
FAT EXCHANGE; CAL: 1 SERVING: 99;
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought
to you and yours via Nancy O'Brion and her Meal Master
Servings: 14 sweet ones
Chocolate Bread Pudding (Finsand) Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Chocolate; Dessert
The History of Recipes
Historians have proved the existance of recipes way back into history, at least as far back as the ancient Egyptians, and maybe further still. In practice though, these, early recipes were just primitive pictorial recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to experts in ancient history 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 those who drank it feel wonderful and blissful. During Roman times around 25BC a roman called Apicius compiled a collection of scripts detailing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something we still use today. Additionally, he recounts how the cooks of Roman times made use of many different aromatic flavors, including a few that are still present in modern kitchens like basil, rue and parsley. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from Arab cooking, including rosemary and coriander. The introduction of these new tastes created an outbreak in recipe publications, most of which are kept safe in academic collections. By the arrival of the 1900s, cookery publications are highly popular mostly due to more people being able to read, people having more leisure time and a general increase in wealth. Like it or not, the introduction of television brings us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Bread Pudding (Finsand) recipe.
