Bread And Chocolate Pudding
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g fine common bread
- g sugar
- g chocolate
- g butter
- dl milk
- count eggs
Instructions
- Soak thin bread slices in boiling milk about two hours, then sieve smooth.
- Cook with sugar, butter and grated chocolate, stirring; boil a little and cool.
- Add the yolks then the whipped whites; cook in a bain-marie in a buttered mold.
- Serve cold, optionally coated with a custard cream. Serves five.