Chocolate Bread Pudding (Prodigy) Recipe

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Chocolate Bread Pudding (Prodigy) Ingredients

3 oz unsweetened chocolate cut into sma, ll pieces
2 cup half and half
2 cup soft white bread crumbs (loosely p, acked)
2 jumbo eggs
1 cup sugar
1 1/2 tsp vanilla
1 pinch salt
1 cup heavy cream, whipped

A Recipe for
Chocolate Bread Pudding (Prodigy)

“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”
Andre Simon (1877-1970)

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

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Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.
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This is a recipe for Chocolate Bread Pudding (Prodigy) from the recipe cookbook of Recipes-to-go (Dessert)

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I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.”
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I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet."
Erma Bombeck

After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers.
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Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits.
Baron Justus von Liebig (1803-1873) German chemist

Chocolate Bread Pudding (Prodigy)

Hungry men think the cook lazy.
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Chocolate Bread Pudding (Prodigy) Directions

HEAT THE CHOCOLATE AND half and half 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 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 halfway 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.

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

Serves: 6

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Chocolate Bread Pudding (Prodigy) Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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