SC - Re: open cloesd kitchen

[Black Jade]

Why omit the raisins and nuts from the chocolate
version?  

I have made chocolate bread pudding with stale
chocolate muffins or pound cake and it tastes
wonderful with raisins and nuts; and a little whipped
cream, a maraschino cherry and hot fudge.

I have also made chocolate bread pudding as you
suggested and used stale pumpernickel.  It also comes
out great.

I will look up the recipe for the whiskey sauce, which
is "nummy", not "nunny".  Of course, this is a modern
recipe, which should be obvious.

Huette


- --- "Brian L. Rygg or Laura Barbee-Rygg"
<rygbee at montana.com> wrote:
> Bread Pudding
> 
> 2 eggs
> 1-1/2 C. bread crumbs (I just dice stale bread)
> 3 C. hot milk
> 3/4 C. sugar
> 1/4 tsp. salt
> 1/2 tsp. vanilla
> 2 Tble. butter (use the real thing)
> 1/2 C. raisins or currants
> 1/4 tsp.nutmeg
> 1/2 C. nuts, chopped (optional)
> 
> Beat the eggs well. Add the bread, milk, sugar,
> salt, and vanilla, and mix
> well.  Add the nut (if desired) and the raisins, mix
> again.  Put into
> greased baking dish, dot with pieces of butter,
> sprinkle with nutmeg, and
> bake in a moderate (325) oven for about 45 min., or
> until firm.
> 
> Chocolate bread pudding -- Add 3 squares melted
> cooking chocolate and omit
> raisins and nuts.
> 
>
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