| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pudding |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Milk |
| 1/2 |
|
Stick unsalted Butter; cut into small pieces |
| 4 |
oz |
Best quality unsweetened chocolate |
| 2 |
lg |
Eggs |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Pure vanilla extract |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 2 |
c |
Soft fresh bread crumbs |
|
|
Whipped cream or vanilla ice cream for serving; optional |
INSTRUCTIONS
This is a great recipe. Its more like a deep chocolate pudding than a bread
pudding. The bread crumbs dissolve and melt into the eggs and chocolate as
it bakes, and forms a smooth custard that's rich but not heavy. Preheat
oven to 325 degrees, with rack in center. Butter a 1 1/2 quart shallow
baking dish. In a medium saucepan, combine the milk, butter and chocolate.
Bring to boil over med-low heat, and stir occasionally, until butter and
chocolate melt. Meanwhile in a lg. bowl, whisk the eggs, sugar, vanilla,
cinnamon, and salt. Add bread crumbs and stir in the hot milk mixture. Pour
into prepared baking dish. Bake until the pudding is set and kind of
wobbly, but not liquid in the center, about 45-60 minutes; don't overbake.
Let cool on wire rack. Serve the silk pudding slightly warm or cold, with
whipped cream or vanilla ice cream if you want. Serves 6 From: TJTJ71C
Denise Butkus. Formatted by Olivia Liebermann
Martha's note: Be sure to use unsalted butter. Salted changes taste
considerably.
Per serving: 1116 Calories; 41g Fat (33% calories from fat); 43g Protein;
147g Carbohydrate; 494mg Cholesterol; 1120mg Sodium
From The Chocolate Archives, Dec 1997, http://www.choco.com
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