Recipe#9216
Title: Bread Pudding 17
Newsgroups: rec.food.recipesFrom: "Alice Ferris" alin@facstaff.wisc.edu
Subject: Chocolate Bread Pudding & Choc. Bread
Message-ID: DAst6t.94G@taranto.com
Date: Mon, 26 Jun 1995 21:04:04 GMT
Chocolate Bread Pudding
Serves 88 to 10 1/4-inch slices (or 3-4 cups 1 inch cubed) chocolate bread
(can also use any sweet bread--banana, coffee, sponge, angel food, etc.)
3 cups heavy cream
4 eggs
1/2 cup sugar
Preheat oven to 350 degrees. Generously butter a shallow six cup casserole
or a large long shallow pan. Line pan with one layer of bread slices.
Heat the heavy cream over moderately low heat until hot but not simmering.
Beat the eggs with the sugar until well combined. Slowly add scalded cream
and beat until mixture thickens. Pour custard mixture over bread slices.
Set casserole in a pan of hot water and bake for 45 minutes. Edges should
be set and the center should be a bit runny. (The custard will continue to
cook after it's removed from the oven.) Remove casserole from water bath
and cool on rack. Serve at room temperature or chilled.
************
Double Chocolate Bread
1 1/2 cups flour
3/4 cups Dutch process cocoa
2 tsp double acting baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick (1/2 cup) butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
4 oz unsweetened chocolate, chopped
Preheat oven to 350 degrees. Lightly butter abd flour a 9 by 5 by 3 inch
pan and set aside. Sift together the flour, cocoa, baking powder, baking
soda and salt; set aside. Beat butter and sigar together until light and
fluffy. Add the eggs, one at a time, beating about 1 minute after each
addition. Add the sifted ingredients alternately with the sour cream and
chocolate chunks, beginning and ending with the dry ingredients. (The batter
will be quite thick.) Turn the batter into the prepared loaf pan and bake
1 hour to 1 hour and 15 minutes. To test, stick a toothpick in the center;
bread is ready when toothpick comes out clean. Let cool in pan 15 minutes
and remove. Makes one loaf.