Bittersweet Chocolate Bread Pudding
Chocolate Bread Pudding with Hard Sauce
Bittersweet Chocolate Bread Pudding
purchased from the Young Estate in Sparks, Nevada
The notation on card says this was "Paw-Paw's favorite dessert". Dated
1916.
3/4 cups stale bread crumbs
2 cups scalded milk
1 ounce bitter chocolate
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1 slightly beaten egg
1/3 cup sugar
1/2 teaspoon vanilla extract
Vanilla Sauce:
1 tablespoon unsalted butter
2 tablespoons flour
2 cups boiling water
1/r cup sugar
1 teaspoon vanilla extract
Soak bread in 1-3/4 cup milk for thirty minutes. Melt chocolate over hot
water. Gradually add sugar and remaining 1/4 cup milk to make smooth
paste. Add to bread with salt, vanilla, and egg slightly beaten. Place in
well buttered pudding dish and bake 1/2 hour until set. Serve with
vanilla sauce which is made by melting the butter and flour and stir until
it bubbles. Add the boiling water and sugar. Boil until smooth and
thoroughly cooked. Add flavoring, strain and serve hot.
Chocolate Bread Pudding with Hard Sauce
purchased from the Colvin Estate in Little Rock, Arkansas
Dated 1918.
4 slices bread
2 cups milk
2 eggs
2 squares chocolate
1 cup sugar
1 teaspoon vanilla
Hard Sauce:
1 cup confectioners' sugar
3 tablespoons unsalted butter
1/8 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Break bread into small pieces. Heat 2 cups milk and soak bread in milk for
1/2 hour. Beat 2 eggs and melt chocolate. Add to bread. Mix in sugar and
vanilla. Bake at 350 degrees for 45 minutes. Make sauce by mixing
confectioners' sugar with 3 tablespoons butter, salt and vanilla. Place in
small dish and top with nutmeg. When ready to serve pour sauce over bread
pudding.
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