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
Written cooking instructions as an idea can be found way back into antiquity, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. However, in the main part, these early cook books were just primitive pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in Sumerian 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 drinkers feel exhilarated and blissful. As we move into Roman times 25BC a man called Apicius created a few documents showing how to cook the recipes enjoyed by the Romans. In his publication, he tells us how the meals were split into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the early Romans used many different aromatic flavors, including some familiar names for example bay, fennel and dill. Moving on, we have some books which appeared in the fourteenth century : a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books have no connection with the indian food that is served today, but rather accounts of the types of food eaten by the nobility of the period. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including basil and rosemary. These new herbs and spices caused an explosion in publications on food, some of which still exist in private cookery archives. By the advent of the 1900s, cooking publications are greatly in demand mostly as a result of higher levels of literacy, more leisure time and being a little richer. The revolution that is television brings us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Chocolate Bread Pudding (Finsand) recipe.
