>Warming up for their annual email-go-round re the Red Sox (and why does the person who lives two miles from Fenway Park care the least?), my scattered cousins and siblings have all been swapping variants on the chocolate bread pudding we were all served as children.
>Warming up for their annual email-go-round re the Red Sox (and why does the person who lives two miles from Fenway Park care the least?), my scattered cousins and siblings have all been swapping variants on the chocolate bread pudding we were all served as children. Heeding SheWho's suggestion that providing recipes is the way to make a blog really pop, I hereby give you my mother's version of the recipe as preserved by my brother Rand:
Mary McNally Sutton's chocolate bread pudding recipe
Heat together:
2 cups milk
1 tbs butter and 5 1/3 tbs cocoa - OR - 2 sq
chocolate
Cube 4 slices of white bread and pour heated mixture
over
Add:
1/2 tsp vanilla
2 eggs
1 cup sugar
pinch salt
Stir everything well
Pour into greased bowl and bake at 350 for 1 hour. If
doubled, cook 1 1/2 hour
Serve warm with whipped cream or vanilla ice cream
ok - there it is. traditionalists cube the bread and modernists and brats break it up. I tend to use 1 tsp
of vanilla. Wonder bread works well but I've taken to
using the Pepperidge Farm Farmshouse White bread and
it really holds up. I've tried it with using squares
of chocolate and have never had any success that way.
hershey's cocoa is the way Mom made it - but I have
gone all Martha and used Ghirardelli with great
results. the cold pudding microwaves well without
losing consistency or getting chewy.