Amana village plain chocolate bread pudding
Instructions:
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The Amana Society dates back to 1714. To escape persecution, the sect moved to make its new home in America, first in New York and later settling in the area that is now Iowa, along the Iowa River. Of German origin, the Amanas have always enjoyed good substantial food. Their well-rounded meals included desserts of many varieties, but bread pudding was a favorite. This pudding separates into a rich, chocolatey layer on top and a light-colored chocolate custard below. It is best served while still warm.
- 1 tablespoon butter;
- 1 square (1 ounce) unsweetened chocolate;
- 2 eggs, separated;
- 1⁄2 cup sugar;
- 2 cups milk, scalded;
- 1 cup stale (not dry) bread crumbs.
- Preheat oven to 350 F. Butter a 11⁄2-quart souffle dish and dust with sugar.
- Place the butter and chocolate in a small bowl and set over hot water, stirring occasionally until melted. In a large bowl, whip the egg whites until stiff, and set aside. In another bowl, beat the yolks with the sugar, and add the melted chocolate and butter. Add the milk and the bread crumbs to the yolk mixture. Fold in the beaten whites. Pour into the prepared dish and bake 25 to 30 minutes, until the pudding is set.