| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
16 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 2 |
|
Egg yolks |
| 2/3 |
c |
Sugar |
| 2 |
c |
Buttermilk |
| 2 1/2 |
c |
Half and half |
| 2 |
ts |
Vanilla extract |
| 9 |
|
Buttermilk bread slices; crusts removed; cut into 1-inch pieces (about 6 generous cups) |
|
|
Ground nutmeg |
| 3/4 |
c |
Whipping cream |
| 3 |
tb |
Sugar |
| 1 |
ts |
Vanilla extract |
| 5 |
oz |
Bittersweet (not unsweetened) or semisweet chocolate; chopped |
INSTRUCTIONS
CREAMY CHOCOLATE SAUCE
Preheat oven to 325. Butter 13x9x2-inch glass baking dish. Whisk eggs,
yolks and sugar to blend in large bowl. Mix in buttermilk, half and half
and vanilla. Add bread; let stand 5 minutes. Transfer to prepared dish.
Sprinkle lightly with nutmeg. Place baking dish in large roasting pan. Add
enough hot water to roasting pan to come 1 inch up sides of baking dish.
Bake until pudding is firm in center but still pale in color, about 1 hour
15 minutes. Cool slightly. Serve warm or cold, with warm sauce separately.
Creamy Chocolate Sauce: Combine cream, sugar and vanilla in heavy medium
saucepan. Stir over medium-high heat until sugar dissolves. Reduce heat to
low. Add chocolate and stir until melted. Makes about 1 1/3 cups. Serve
warm.
RANGER@HALCYON.COM
(GLENN/SHARON GORMAN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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