Chocolate Bread Pudding

Ingredients

• The ingredients and quantities are practically the same as for Bread and Butter Pudding, except that the butter is omitted and two ounces of grated chocolate are dissolved and added to the milk.
• two ounces of grated chocolate
• 2 to 3 cupfuls rich milk
• 1 to 2 eggs
• Y2 cupful sugar

Method

1. 1

   The bread, instead of being sliced, is grated, and if very stale an extra cup of milk may be needed.

2. 2

   The fruit and jelly may be omitted if a plainer pudding is desired.

Nutrition per serving

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 46. The excerpt below is the record exactly as published.

1 to 2 eggs. 2 to 3 cupfuls rich milk. Butter, from H to 34 pound. Y2 cupful sugar. Raisins, preserves, or jelly. Method. Cut the bread in one-half inch slices, and spread each slice liberally with butter. Fit the slices 108 PRINCIPLES OF FOOD PREPARATION into a baking dish with the buttered side down, and scatter raisins between the layers. Dissolve the sugar in the milk, which may or may not be heated, and stir into the mixture the well-beaten yolks of the eggs. Pour this over the bread in the baking dish, cover, and bake for 20 m. Take off the cover and allow the bread to brown. Then spread a layer of jelly or preserve on the top — quince is the best — pile over this a meringue made from the whites of the eggs (see Chapter V, page 33), and replace in the oven until the meringue is firm and very delicately browned. Chocolate Bread Pudding The ingredients and quantities are practically the same as for Bread and Butter Pudding, except that the butter is omitted and two ounces of grated chocolate are dis- solved and added to the milk.

Cook this with the app: pantry check, scaling, and the assistant.