Difference between revisions of "Bittersweet Chocolate Bread Pudding"
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# Soak bread in 1¾ cup [[milk]] for thirty minutes. | # Soak bread in 1¾ cup [[milk]] for thirty minutes. | ||
# Melt [[chocolate]] over hot [[water]]. Gradually add [[granulated sugar|sugar]] and remaining ¼ cup [[milk]] to make smooth paste. | # Melt [[chocolate]] over hot [[water]]. Gradually add [[granulated sugar|sugar]] and remaining ¼ cup [[milk]] to make smooth paste. | ||
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[[Category:Valentine's Day Desserts]] | [[Category:Valentine's Day Desserts]] | ||
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[[Category:Holiday Recipes]] | [[Category:Holiday Recipes]] | ||
Latest revision as of 08:03, 14 July 2012
Description
Purchased from the Young Estate in Sparks, Nevada in 1990. The notation on card says this was "Paw-Paw's favorite dessert". Dated 1916.
- Contributed by Cat's Recipes Y-Group
Ingredients
- ¾ cups stale breadcrumbs
- 2 cups scalded milk
- 1 ounce bitter chocolate
- 1 cup sugar
- ½ teaspoon salt
- ½ teaspoon vanilla
- 1 slightly beaten egg
- ⅓ cup sugar
- ½ teaspoon vanilla extract
Vanilla Sauce
- 1 tablespoon unsalted butter
- 2 tablespoons flour
- 2 cups boiling water
- ¼ cup sugar
- 1 teaspoon vanilla extract
Procedures
- Soak bread in 1¾ cup milk for thirty minutes.
- Melt chocolate over hot water. Gradually add sugar and remaining ¼ cup milk to make smooth paste.
- Add to bread with salt, vanilla, and egg slightly beaten.
- Place in well buttered pudding dish and bake ½ hour until set.
- Serve with vanilla sauce which is made by melting the butter and flour and stir until it bubbles.
- Add the boiling water and sugar. Boil until smooth and thoroughly cooked.
- Add flavoring, strain and serve hot.
