American
Chocolate Bread Pudding
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 2 cups Stale Bread Crumbs
- 4 cups Scalded Milk
- 2 squares Chocolate
- ⅔ cup Sugar
- 2 Eggs
- ¼ teaspoon Salt
- 1 teaspoon Vanilla
Make it
Method
- 1
Soak bread in milk thirty minutes; melt chocolate in saucepan placed over hot water, add one-half sugar and enough milk taken from bread and milk to make of consistency to pour; add to mixture with remaining sugar, salt, vanilla, and eggs slightly beaten; turn into buttered pudding-dish and bake one hour in a moderate oven.
- 2
Serve with Hard or Cream Sauce I.
Source & rights
Where this recipe comes from
Chocolate Bread Pudding, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.