Chocolat Au Lait
Chocolat au Lait
Art Print

Buy at AllPosters.com

 

 

 

 

 

$19.95 Intro Offer (SC500 + Travel Mug + 2 lbs.) 

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Chocolate Treats

WB01419_1.gif (2752 bytes)

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Chocolate Silk Bread Pudding

 

 

Chocolate Gifts from Chocolate.com.

“In the beginning, the Lord created chocolate, and he saw that it was
good. Then he separated the light from the dark, and it was better.”

~ Unknown


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index 

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

 


[Flag Campaign icon]

 

 

 

 

 

 

Reproduction of a Poster Advertising the French Company of Chocolate and Tea
French Company of Chocolate and Tea
Giclee Print

Steinlen,...
Buy at AllPosters.com

 

 

 

 

 

 

 

 

  
Chocolate Epiphany


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Chocolate, Cream, Cinnamon
Chocolate, Cream, Cinnamon
Art Print

Cabannes & Ryman
Buy at AllPosters.com

 

 


La Belle Cuisine

 


Chocolate Silk Bread Pudding


iconicon
 Classic Home Desserts:
a Treasury of Heirloom
and Contemporary Recipes
from Around the World
icon
(winner of both a James Beard Award and a Julia Child Award!)
by Richard Sax, 1994, Chapters Publishing, Ltd./2000 Houghton Mifflin Company

Alibris 

This is a "must-have" cookbook. Trust me. No? Okay. The publishers tout it as "worth its weight in gold". Marion Cunningham, M.F.K. Fisher, Maida Heatter,
Flo Braker and Nick Malgieri do not disagree.  And if that is not enough to
convince you, please consider the fact that Classic Home Desserts won the
1995 IACP Cookbook Award in the baking category. It is a jewel!
 

“Now this is something else altogether – more a deep chocolate pudding than a
bread pudding – pure dark silk. It’s an old family recipe from Judith Dern in
San Francisco.
The bread crumbs (used in many older versions of bread pudding) dissolve and
melt into the eggs and chocolate as the dessert bakes, forming a smooth custard
that’s rich without being heavy. Use only the best chocolate for this pudding.”
” ‘My mother made this for years,’ Judith Dern says. ‘My job was to take fresh
bread and tear it apart, then rub it between the palms of my hands into crumbs.
By the way, you can also toss a 1/4 cup of Kahlúa into the custard mixture
before baking.’ ”

Serves 6

4 cups (1 quart) milk
1/4 cup (1/2 stick) unsalted butter,
cut into pieces
4 ounces best-quality unsweetened
chocolate, chopped
2 large eggs
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups soft fresh bread crumbs
Whipped cream or vanilla ice cream,
for serving (optional)

1. Preheat the oven to 325 degrees F, with a rack in the center. Butter a
1 1/2-quart shallow baking dish.
2. In a medium saucepan, combine the milk, butter and chocolate. Bring
to a boil over medium-low heat, stirring occasionally, until the butter
and chocolate melt.
3. Meanwhile, in a large bowl, whisk the eggs, sugar, vanilla, cinnamon
and salt. Add the bread crumbs; stir in the hot milk mixture. Pour
into the prepared baking dish.
4. Bake until the pudding is set and slightly wobbly, but not liquid in
the center, usually 45 to 60 minute; do not overbake. Let cool on
a wire rack.
5. Serve the silk pudding lukewarm or cold, with whipped cream or
vanilla ice cream, if you like.
 

Featured Archive Recipes:
Chocolate Bread Pudding with
Spiced Cream (Emeril)

Chocolate Mousse Trio
(Daniel Boulud)

White Chocolate Bread Pudding
Chocolate Chocolate Pudding
Cake (Emeril)

Emeril's Bonbons


Index - Chocolate Recipe Archives
Index - Miscellaneous Dessert Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)
WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: October 28, 2010.