Chocolate and Bread Pudding: This pudding recipe is drawn from Pellegrino Artusi's La Scienza in Cucina e L'Arte di Mangiar Bene. He observes, "This is a pudding for a family meal; therefore, don't expect too much." But like most of his recipes it's good.
Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients:
- 1/4 pound (100 g) good white bread
- 1/3 cup (60 g) sugar
- 1 1/2 ounces (40 g) chocolate
- 4 teaspoons unsalted butter
- 1 3/4 cups (425 ml) milk
- 3 eggs, separated
Preparation:
Bring the milk to a boil, thinly slice the bread, and pour the milk over it. Let the bread steep for about two hours, then press the mixture through a strainer to produce a uniform paste. Set the paste over a low flame with the sugar, the butter, and the chocolate, stirring constantly. Cook the mixture for several minutes, and let it cool. Stir in the yolks one at a time, then whip the whites and fold them in. Steam the pudding in a greased smooth sided mold over a double boiler until it has set, and serve it cold. To improve the pudding's appearance, you might want to cover it with cream upon unmolding it.
