wmartin@brl-tgr.ARPA (Will Martin ) (08/16/84)
I have had requests to post the recipe for Chocolate Bread Pudding which I mentioned in passing in my message some time back regarding the use of bread as an ingredient. I finally dug the recipe(s) out and post herewith both microwave and regular oven versions. The old family recipe was modified by my wife (who ran a microwave cooking school for a while) for microwave use -- the changes are minor. By the way, as I mentioned back in the old posting, the traditional way to eat this was to make equal (large) amounts of pudding and fresh whipped cream, and gorge until you are stuffed. CHOCOLATE BREAD PUDDING 2 2/3 cups milk 1/4 cup melted butter 3 eggs, well-beaten 3/4 cup sugar 3 oz. unsweetened baking chocolate 2 tspns vanilla 6 cups bread cubes [for non-microwave variety, use only 3 cups bread cubes] MICROWAVE DIRECTIONS: 1. Combine the milk and butter in a glass container & microwave on HIGH for about 4 minutes. Set aside & let it cool. 2. In another glass container melt the 3 oz. of chocolate on HIGH (about 2-3 minutes) and set aside. [By the way, the "3 oz." is important; using only 2 oz. gives a bland and tasteless effect, and 4 oz. makes it bitter.] 3. Beat the 3 eggs together and blend in the sugar. 4. Pour the cooled milk mixture over 6 (or more) cups bread cubes & blend thoroughly. [This requires a large bowl; we usually use the largest size of the four-bowl Pyrex mixing-bowl set, and cook it in that bowl.] Add the egg/sugar mixture and blend again. Add melted chocolate and blend thoroughly. Add the vanilla and stir. 5. Microwave on 50% power for 8 minutes. Stir it again, and then microwave it for 8 minutes more on 50% power. It should be firm and done by then. [Be sure to use a large-enough bowl to cook it in; it tends to rise up out of the bowl and will run over if the container is too small.] Can be eaten warm or cold (my wife likes it warm, I prefer cool or cold), with ice cream, whipped cream, or pour some half-and-half over a serving. REGULAR (Non-microwave) DIRECTIONS: 1. Scald milk; add butter and allow to cool. 2. Melt chocolate (double boiler or the like) and add to milk right away, while the chocolate is still hot. 3. Beat the eggs, blend in sugar. 4. Pour milk/chocolate over 3 cups bread cubes (much less than microwave version), mix well, add egg/sugar, mix again, add vanilla, stir, and pour into casserole. 5. Bake at 350 degrees (F.) for 45-60 minutes. [Use the usual standard "doneness" test - knife or wire inserted into middle comes out clean, etc.] Happy gobbling! Will