recipes@decwrl.UUCP (08/22/87)
CHOC-PUDDING-2(D) USENET Cookbook CHOC-PUDDING-2(D)
CHOCOLATE BREAD PUDDING
CHOC-PUDDING-2 - chocolate bread pudding with cinnamon
This recipe originally came from Chocolate, Chocolate, Cho-
colate by Barbara Myers. I have modified it somewhat.
INGREDIENTS (4-6 servings)
6 oz semisweet or white chocolate, melted
1/2 cup granulated sugar
1/4 tsp salt
1 tsp ground cinnamon
11/2 cup milk
2 eggs, lightly beaten
21/2 cups bread cubes (small, firm, and fresh)
PROCEDURE
(1) Butter four 1-cup ramekins or six custard cups and
place them on a cookie sheet. Preheat oven to 400
deg. F.
(2) Combine the melted chocolate, sugar, salt, and
cinnamon.
(3) Stir the milk in slowly and then add the eggs.
Beat the entire mixture with a whisk until well
blended.
(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.
(5) Divide the pudding between the ramekins or custard
cups and put them, cookie sheet and all, into the
oven.
(6) Bake for 15 minutes or until the edges look done
(spongey, like a cake) and the middle is just
under done.
(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.
NOTES
The original recipe has half as much cinnamon and eggs. I
added the extra egg to make the pudding slightly custardy.
If you can get them, Guittard's Vanilla Milk Chips do quite
well in this recipe in place of the chocolate.
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 granola
bread with quite good results. I think this recipe could
easily be altered to include nuts, chopped dates, chopped
dried apples, and/or raisins.
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!)
RATING
Difficulty: easy. Time: 10 minutes preparation and 15
minutes cooking. Precision: measure the ingredients.
CONTRIBUTOR
Suzanne Padgett
Hadron, Inc., Fairfax, Virginia, USA
seismo!hadron!suz