Name: Engine Co. No. 28 Chocolate Bread Pudding
Ingredients: 6 c French bread; crust removed & diced 1/4 inch; 2 1/2 c Milk; 9 oz Chocolate, semisweet; chopped coarsely; 3/4 c Butter, unsalted; softened; 1 c Sugar; plus 1 T; 7 Eggs; 3/4 ts Vanilla; 1 ds Cinnamon; Creme Anglaise; Berries, mint sprigs, & powdered sugar (opt)

Some of these things the devil would not do if he could. He would not awaken the conscience and make men aware of their miserable state caused by sin. He would not make them aware of their great need of a Savior. The devil would not confirm men in the belief that Jesus is the Son of God and the Savior of sinners or raise men’s value and esteem of Him. He would not generate in men’s minds an opinion of the necessity, usefulness, and truth of the Holy Scriptures or induce them to make much use of them. Nor would he show men the truth in things that concern their souls’ interest. He would not undeceive them and lead them out of darkness into light. He would not give them a view of things as they really are…Therefore, we may be sure that these marks are especially adapted to distinguish between the true Spirit and the devil transformed into an angel of light.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	French	Pudding, Chocolate	12	Servings

INGREDIENTS

6	c	French bread; crust removed & diced 1/4 inch
2 1/2	c	Milk
9	oz	Chocolate, semisweet; chopped coarsely
3/4	c	Butter, unsalted; softened
1	c	Sugar; plus 1 T
7		Eggs
3/4	ts	Vanilla
1	ds	Cinnamon
		Creme Anglaise
		Berries, mint sprigs, & powdered sugar (opt)

INSTRUCTIONS

Place cubed bread in bowl.  Add 2 c milk to absorb. Heat remaining 1/2 c
milk over low heat, and add chocolate. Stir occasionally until chocolate
melts. Cream butter and sugar until light and fluffy. Beat in eggs 1 at a
time. Stir in vanilla, cinnamon, and chocolate mixture. Fold in bread
mixture and let stand 20 minutes.
Grease 2 1/2 quart pudding mold or use 2 8x4 inch loaf pans or 8-inch round
or square cake pans, and line with parchment paper. Pour mixture into mold
and cover with foil. Tie top with kitchen string to keep out any moisture
from steam if pan does not have cover or lip large enough for crimping
foil.
Steam about 1 hour 15 minutes, or until cake tester inserted near center
comes out clean.  Remove lid or foil and cool slightly on rack. Invert mold
onto plate, and remove parchment, if used. Cool to room temperature, then
wrap and refrigerate of serving more than a few hours later.
To serve, cut pudding into 12 wedges if round pan is used or into slices
for loaf.  Spoon Creme Anglaise onto dessert dish and place wedge or slab
over sauce. Or lace sauce over pudding. Garnish with berries, sprigs of
mint, or a dusting of powdered sugar.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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