Cold Chocolate Bread Pudding

Ingredients

• 1 cup soft stale bread crumbs
• 2 cups milk
• Yolks 3 eggs
• 14 squares chocolate
• 3 tablespoons butter
• 1 cup sugar
• 4 teaspoon salt
• 4 teaspoon vanilla

Method

1. 1

   Add bread, chocolate and sugar to cold milk, reserving one-half cup.

2. 2

   Put in double boiler and let cook until a smooth paste is formed.

3. 3

   Beat yolks of eggs until light, add reserved milk, butter and salt and stir into hot mixture.

4. 4

   Cook until mixture thickens, then add vanilla.

5. 5

   Turn into a buttered pudding dish and bake in a moderate oven for twenty minutes.

6. 6

   Cool slightly, cover with meringue and bake in a moderate oven for eight minutes.

7. 7

   Serve very cold.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 12. The excerpt below is the record exactly as published.

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Serve with a sauce made by straining the stock remaining in pan, removing fat, and thickening with two tablespoons flour diluted with cold water to form a a thin, smooth paste. $2 What to Have for Dinner. CHESTNUT STUFFING. 1 quart French chestnuts 1} teaspoons salt 4 cup butter 3 teaspoon pepper Milk or cream Shell chestnuts and cook in boiling salted water until soft. Drain, and force through a potato ricer. Add seasonings and moisten, if necessary, with milk or cream. MASHED POTATOES. (See p. 44, under Family Dinners, Menu No.X.) BRUSSELS SPROUTS WITH CELERY. Remove wilted leaves from one quart Brussels sprouts and soak in cold water fifteen minutes. Cook in boil- ing salted water twenty minutes, or until easily pierced with a skewer; then drain. Wash celery and cut in small pieces; there should be one and one-half cups. Melt three tablespoons butter, add celery and cook two minutes, then add three tablespoons flour and pour on gradually one and one-half cups scalded milk. 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Planked Club Steak. eee Family Dinners. 55 SOFT SHELL CRABS. Clean crabs, sprinkle with salt, dip in egg and crumbs and fry in deep fat, turning often while frying. Serve with Sauce Tartare. (See p. 17, under Family Dinners, Menu No. IV.) PLANKED CLUB STEAK. Wash one-half cup butter, and add one-half table- spoon, each, red pepper, green pepper and parsley, finely chopped, one-fourth tablespoon onion, finely chopped, one clove of garlic finely chopped and one-half tablespoon lemon juice. Spread one-third of the mixture on the centre of a plank and arrange a border of Duchess Po- tatoes close to edge of plank, using a pastry bag and tube. Pan broil a Porterhouse Steak, cut one and one- half inches thick, four minutes, and remove to plank. Spread with remaining butter, and put in a hot oven to finish the cooking. Garnish with three large mush- room caps sautéd in butter. DUCHESS POTATOES. 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COLD CHOCOLATE BREAD PUDDING. 1 cup soft stale bread 2 cups milk | crumbs Yolks 3 eggs 14 squares chocolate ® tablespoons butter 1 cup sugar 4 teaspoon salt 4 teaspoon vanilla

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