10:57 AM 3/22/98
rfr

 Title: Chocolate Bread Pudding
 Categories: Breads, Desserts, Chocolate
       Yield: 6 servings
 
    3    Squares (1 oz each)
         -unsweetened chocolate, cut
         -into
         Small pieces
    2 c  Half-and-half
    2 c  Loosely packed soft white
         -bread crumbs
    2    Jumbo eggs
    1 c  Sugar
1 1/2 ts Vanilla
    1 pn Salt
    1 c  Heavy cream, whipped
 
HEAT THE CHOCOLATE AND CREAM in a large saucepan over low heat for 12-15
minutes, stirring frequently until chocolate is completely melted. Remove
pan from the heat, stir in the crumbs, and let stand for one hour. Preheat
oven to 350F. Beat the eggs until frothy, blend in the sugar, vanilla and
salt, then mix the eggs into the chocolate.  Pour the pudding into a
buttered 1 1/2-quart casserole, set it in a shallow baking pan, and pour
enough hot water into the pan to come half-way up the sides of the
casserole. Bake the pudding uncovered for 50 to 60 minutes until the
pudding is set like custard. To test it, insert a toothpick in the center.
If it comes out clean, pudding is done. Serve the pudding warm, topped
with dollops of whipped
 cream. Serves 6.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
        Title: Chocolate bread pudding with strawberry sauce
 Categories: Pudding, Chocolate, Desserts
       Yield: 8 servings
 
  1/3 lb Chocolate, dark
  3/4 c  Heavy Cream
  1/2 c  Sugar, superfine
    4    Eggs; separated
  1/4 lb Butter, unsalted; cut in
         -small pieces
    3 ts Vanilla
1 1/2 c  Breadcrumbs, white
    1 tb Sugar, superfine

MMMMM----------------------STRAWBERRY SAUCE---------------------------
1 1/8 lb Strawberries
    2 tb Sugar, superfine
    2 tb Brandy
 
  Process the chocolate in a food processor until finely chopped.  Bring
cream just to simmering point in a saucepan. With the motor running, pour
hot cream over chopped chocolate and process until smooth. Add 1/4 cup
sugar, egg yolks one at a time, butter, and vanilla essence and process
until combined.  Combine breadcrumbs and chocolate mixture in a large bowl
and mix well.Butter a round 20 cm diameter cake tin or souffle dish and
sprinkle with the extra caster sugar.  Beat egg whites until soft peaks
form.  Gradually add remaining sugar, beating until thick and glossy. 
Gently fold whites into the chocolate mixture until thoroughly combined. 
Spoon mixture into prepared tin and place in a baking pan. Pour in enough
hot water to come halfway up the sides of the tin and bake at 180C for
45-50 minutes, or until cooked when tested with a skewer.  Leave in tin
for 10 minutes before turning out on a serving platter.Serve warm or cold,
with Strawberry sauce. 

* Strawberry Sauce *Process 250g of the strawberries, hulled, with 2
tablespoons of caster sugar and the brandy until smooth and well combined.
Transfer to a small saucepan and cook over low heat until just simmering.
Add the other 250g of hulled and chopped strawberries and cook gently
until warmed through.Makes about 1 1/2 cups. 
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
        Title: Chocolate bread pudding
 Categories: Pudding
       Yield: 4 servings
 
    6 oz Chocolate (semisweet
         -or white), melted
  1/2 c  Sugar, granulated
  1/4 t  Salt
    1 t  Cinnamon, ground
1 1/2 c  Milk
    2    Eggs, lightly beaten
2 1/2 c  Bread cubes (small,
         -firm and fresh)
 
Butter six custard cups and place them on a cookie sheet.  Preheat oven to
400 degrees F. 

Combine the melted chocolate, sugar, salt and cinnamon.  Stir the
 milk in slowly and then add the eggs.  Beat the entire mixture with a
whisk until well blended. Stir in the bread cubes and let them soak for a
few minutes. Beat the pudding with a whisk again. The bread cubes should
fall apart somewhat. Divide the pudding between the ramekins or custard
cups and put them, cookie sheet and all, into the oven. Bake for 15
minutes or until the edges look done (spongy, like a cake) and the middle
is just under done. 

MMMMM
 
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
         Title: CHOCOLATE BREAD PUDDING CLASSIC
 Categories: Desserts
       Yield: 8 servings
 
1 1/2 c  Milk
1 3/4 c  +2 T heavy cream
    6 tb Sugar
1 1/2 c  Semisweet chocolate chips
  1/8 ts Salt
    3 lg Eggs, lightly beaten
    3 c  Cubed 1" challah, or 3
         -croissants cut into 1/2"
         -cubes (3 cups) or 1/3
         -French baguette, split
         -lengthwise and cut into 1/2
         -inch cubes (3 cups)
 
Heat milk, cream, sugar, chocolate chips and salt in a medium sized
saucepan over low heat, whisking occasionally until the chocolate is
completely melted and all the chocolate specks are gone, 3-4 min.  Remove
from the heat.  Briskly whisk in the eggs.  Place the cut-up bread in a
large bowl and pour the chocolate mixture over the bread. Toss, then
refrigerate the pudding for 2-3 hours, tossing the mixture occasionally
with a large spoon to be sure all the bread is soaked. You can pull a few
pieces apart with your fingers to check.  Fifteen minutes before baking,
preheat the oven to 350F. Generously grease a 6 or 8 cup souffle dish with
butter. 

Scoop the pudding into the prepared dish. Bake on the center oven rack
until the top is crisp, about 40 minutes. They lay a piece of aluminum
foil loosely over the surface of the pudding and bake until the pudding is
set and a tester inserted close to but not in the center comes out dry, 30
minutes or more. Cool slightly before serving. 
 