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- Path: decwrl!recipes
- From: suz@hadron.uucp (Suzanne Padgett)
- Newsgroups: alt.gourmand
- Subject: RECIPE: Chocolate bread pudding
- Message-ID: <11521@decwrl.DEC.COM>
- Date: 22 Aug 87 08:59:10 GMT
- Sender: recipes@decwrl.DEC.COM
- Distribution: alt
- Organization: Hadron, Inc., Fairfax, Virginia, USA
- Lines: 100
- Approved: reid@decwrl.dec.com
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- Copyright (C) 1987 USENET Community Trust
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- .RH MOD.RECIPES-SOURCE CHOC-PUDDING-2 D "3 Mar 87" 1987
- .RZ "CHOCOLATE BREAD PUDDING" "chocolate bread pudding with cinnamon"
- .PP
- This recipe originally came from
- \fIChocolate, Chocolate, Chocolate\fR
- by Barbara Myers. I have modified it somewhat.
- .IH "4\-6 servings"
- .IG "6 oz" "semisweet or white chocolate, melted" "180 g"
- .IG "\(12 cup" "granulated sugar" "100 g"
- .IG "\(14 tsp" "salt" "1 ml"
- .IG "1 tsp" "ground cinnamon" "5 ml"
- .IG "1\(12 cup" "milk" "4 dl"
- .IG "2" "eggs,"
- lightly beaten
- .IG "2\(12 cups" "bread cubes" "200 g"
- (small, firm, and fresh)
- .PH
- .SK 1
- Butter four 1-cup ramekins or six custard cups and place them on
- a cookie sheet.
- Preheat oven to
- .TE 400 200 .
- .SK 2
- Combine the melted chocolate,
- sugar,
- salt,
- and cinnamon.
- .SK 3
- Stir the milk in slowly and then add the eggs.
- Beat the entire mixture with a whisk until well blended.
- .SK 4
- Stir in the bread cubes
- and let them soak for a few minutes.
- Beat the pudding with a whisk again.
- The bread cubes should fall apart somewhat.
- .SK 5
- Divide the pudding between the ramekins or custard cups and put them,
- cookie sheet and all,
- into the oven.
- .SK 6
- Bake for 15 minutes or until the edges look done
- (spongey,
- like a cake)
- and the middle is just under done.
- .SK 7
- Cool for 15 minutes and serve or
- cool completely,
- wrap,
- and store in the refrigerator.
- They will keep for 3 to 4 days,
- at least,
- if refrigerated.
- The puddings can be warmed in a microwave oven at medium power.
- .NX
- .PP
- The original recipe has half as much cinnamon and eggs.
- I added the extra egg to make the pudding slightly custardy.
- .PP
- If you can get them,
- Guittard's \fIVanilla Milk Chips\fP do quite well in this recipe in place of
- the chocolate.
- .PP
- If you use a crusty bread,
- trim crusts from bread before using.
- I usually use Pepperidge Farm's white bread and I don't trim.
- I think the average American white bread is not firm enough.
- I have used a purchased whole wheat
- \fIgranola\fP
- bread with quite good results.
- I think this recipe could easily be altered to include nuts,
- chopped dates,
- chopped dried apples,
- and/or raisins.
- .PP
- For a richer pudding,
- try using leftover cake instead of bread.
- Once I even baked a small cake from a mix
- and chopped that up for this recipe.
- One layer makes a double batch.
- (It was a Dutch chocolate cake,
- how decadent!)
- .SH RATING
- .I Difficulty:
- easy.
- .I Time:
- 10 minutes preparation and 15 minutes cooking.
- .I Precision:
- measure the ingredients.
- .WR
- Suzanne Padgett
- Hadron, Inc., Fairfax, Virginia, USA
- seismo!hadron!suz
-