Chocolate silk pudding
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Chocolate silk pudding
  Chocolate    Pudding  
Last updated 6/12/2012 1:15:57 AM. Recipe ID 45563. Report a problem with this recipe.
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      Title: Chocolate silk pudding
 Categories: Pudding
      Yield: 1 Servings
      4 c  Milk
    1/2    Stick unsalted Butter; cut
           -into small pieces
      4 oz Best quality unsweetened
      2 lg Eggs
    1/2 c  Sugar
      1 ts Pure vanilla extract
    1/2 ts Ground cinnamon
    1/4 ts Salt
      2 c  Soft fresh bread crumbs
           Whipped cream or vanilla ice
           -cream for serving; optional
  This is a great recipe. Its more like a deep chocolate pudding than a
  bread pudding. The bread crumbs dissolve and melt into the eggs and
  chocolate as it bakes, and forms a smooth custard that's rich but not
  heavy. Preheat oven to 325 degrees, with rack in center. Butter a 1
  1/2 quart shallow baking dish. In a medium saucepan, combine the
  milk, butter and chocolate. Bring to boil over med-low heat, and stir
  occasionally, until butter and chocolate melt. Meanwhile in a lg.
  bowl, whisk the eggs, sugar, vanilla, cinnamon, and salt. Add bread
  crumbs and stir in the hot milk mixture. Pour into prepared baking
  dish. Bake until the pudding is set and kind of wobbly, but not
  liquid in the center, about 45-60 minutes; don't overbake. Let cool
  on wire rack. Serve the silk pudding slightly warm or cold, with
  whipped cream or vanilla ice cream if you want. Serves 6 From:
  TJTJ71C Denise Butkus. Formatted by Olivia Liebermann
  Martha's note: Be sure to use unsalted butter. Salted changes taste
  considerably. Per serving: 1116 Calories; 41g Fat (33% calories from
  fat); 43g Protein; 147g Carbohydrate; 494mg Cholesterol; 1120mg

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Recipe ID 45563 (Apr 03, 2005)

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