A rich and crusty Old-Fashion Bread Pudding with a sweet twist.
Traditionally Bread Pudding is odds and ends of day old bread baked in milk, spices eggs and baked in the oven. The recipe for bread pudding dates back centuries and was known as the poor man pudding. Mrs. Child, Author of the “American Frugal Housewife: Dedicated to Those who are not Ashamed of Economy”, published in 1833. Describes the recipe for Bread Pudding as follows.
“A nice pudding made of bits of bread, they should be crumbled and soaked in milk overnight. In the morning, beat up three eggs with it, add a little salt, tie it up in a bag, or in a pan that will exclude every drop of water, and boil it a little more than an hour. No pudding should be put into the pot, until the water boils, Bread prepared in the same way makes good plum-pudding. Milk enough to make it quite soft; four eggs; a little cinnamon; a spoonful of rose-water or lemon brandy, if you have it; a few dry, clean raisins, sprinkled in and stirred up thoroughly is all that is necessary. It should bake or boil two hours.”
Martha Washington’s’ recommended soaking the bread overnight in white wine. Abigail Adams served bread pudding with a “hot sack sauce”! Abigail doesn’t mention what a hot sack sauces consisted of, but traditionally sauces were made with sugar, butter, brandy or lemon rind and served warm.
Today recipes for bread pudding include fresh sweet bread, cream, variety of fruits and nuts and chocolate. Try this wonderful version of an old favorite that is loaded with American Heritage Chocolate.
Chocolate Bread Pudding
Temperature: 325 degrees
Time: Bake 45-50 minutes
Small Sauce Pan
Medium Mixing Bowl
7×11 baking pan, greased
2 cups of whole milk or Half and Half
¼ cup of butter
4 cups of cubed bread, loosely packed
½ cup of sugar
2 eggs slightly beaten
¼ tsp. salt
1 tsp. vanilla
½ cup American Heritage Chocolate Block, shaved
Heat milk and butter until scalded (until boiling point) Set aside to cool
Tip: My mother always told me to add cut up pieces of the butter to the milk, as soon as the butter is melted, the milk is scalded
Cube Bread slices
Shave one block of American Heritage Chocolate
In medium mixing bowl beat eggs, add bread stir gently
Blend cooled scalded milk to bread
Add sugar, salt and vanilla stir until lightly toss
Gently mix in shaved chocolate
Pour into greases baking pan.
Bake until silver knife comes out clean (45-50 minutes) The bread is puffy and no liquid is visible
Best served warm.
Today, Bread pudding is topped with *hard sauce, cream or ice cream
*Hard Sauce Recipe: Cream until soft ½ cup of butter. Blend in gradually 1 ½ cup of confectionary sugar and 2 tsp, of vanilla.
The bread and chocolate are a wonderful combination of textures. The chocolate adds a savory sweetness to the bread. My family recommends the chocolate bread pudding topped with vanilla ice cream with cacao nibs added for a bittersweet taste.
Warm the hearts of your family and create new memories through chocolate.
To order the American Heritage Chocolate Drink and other American Heritage products shop on-line at The Old North Church Gift Shop at: http://old-north-church-gift-shop.myshopify.com/