Ingredients
3 oz unsweetened chocolate cut into sma, ll pieces
2 cup half and half
2 cup soft white bread crumbs (loosely p, acked)
2 jumbo eggs
1 cup sugar
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 Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Chocolate; Dessert
The History of Recipes
Food historians have traced the existence of recipes way back into the distant past, in truth as far as pharonic Egypt, and quite possibly further than that. Having said that, generally, these old records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As we move into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts which described recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Roman cooks were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs for example bay, rue and dill. In the fifteenth century, the Crusaders brought back many new foods and spices from Arab countries, including rosemary and coriander. These new foods and spices prompted an explosion in manuscripts on cooking, the majority of which are now in private libraries. The introduction of television brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chocolate Bread Pudding recipe.
