Is This 1920s Chocolate Pudding Recipe a Hidden Gem or a Disaster?

[@GlenAndFriendsCooking]

Yes there is a ‘glitch’ early in the video - unfortunately this has been a problem with KZbin’s transcoding for the past few weeks.

[@DANFUN32]

It's not just early on there about 2 of them and a green screen at on point

[@RobertForslund]

It doesn't bother me all that much tbh... 😛Thank you for the great content, as always! 😁👍

[@timrawlings9774]

What if you made a chocolate or bourbon sauce ?

[@aarong-s4954]

Yeah about halfway through there's more but I'm still watching

[@lesliemoiseauthor]

And it always seems to happen on Sunday. Weird.

[@edgarwarren001]

Nice to see our family motto exists in other families. "But I ate it anyway."

[@melaniejessica4752]

There are certain rants that long time viewers know by heart and the chocolate square is one of them lol

[@truepeacenik]

And we love them

[@Yargestein68]

We have something familiar here in Germany. It is made with Zwieback (Rusks?). Zwieback is a sweetened toast that is cut into slices and baked a second time (Zwieback literally translates to "baked twice") - its dry and crunchy. They are also only roughly broken up and the mixture is poured over before baking, rather than soak the Zwieback. I know it with chocolate, but mostly its made with fruit.

[@lynnerussell1440]

I love that you are truthful when something isn't to your liking.

[@anthonydolio8118]

I just love watching you two taste Glen's productions. It is obvious that this was something a little different for both of you. And you were trying to understand it and make sense of it. Very cool. Thanks.

[@Ermmm_OK]

My great uncle owned that business. He was called Albert Toast

[@lesliemoiseauthor]

😮

[@MarcusDrake183]

This looks similar to a brownie pudding recipe we used to have when I was a kid but in that recipe we would put the dry ingredients into the pan first and just pour the liquid mixture over the top and then bake. It would come out a little more gooey and pudding like. thank you for sharing these recipes.

[@tristanrl1940]

The candour is deeply admirable and most welcome! The channel never fails to amuse - smiling now on a frigid Sunday morning in New York

[@archeanna1425]

The moderate quality of the pudding was raised by the excellent quality of the knitted sweater. Thanks.

[@apathetk]

I really enjoy the befuddlement the tasting of this pudding caused.

[@coppernicklaus245]

Nice recipe Glen. Thanks for sharing. The ladies in the deep South (US) of my youth used to make bread pudding with bread crumbs - minus the chocolate+meringue. Simple & sweet & frugal & fast.

[@garputhefork]

I dare anyone to not think about Ren and Stimpy's "POWDERED TOAST MAN!" during this one. :)

[@rebeccaturner5503]

You show very well, that while you can't win them all you sure as heck learn! Won't throw it out.....but will not make it again!!!! Wonderful summation

[@margaretmaurer4022]

In 1924 bread crumbs were probably less fine if you used used bread toast to make them

[@styles2980]

Another great video. To be helpful and FYI, I had some digital stretching and video glitching while watching this video. Not sure if it is just on my end or if it corrupted in some way. Hope the feedback helps.

[@asdisskagen6487]

I had the same issue.

[@mad6575]

My granny used leftover biscuits from breakfast to make a bread pudding

[@teresajarkowska5792]

Your bemusement at the end whether over the unexpected oven sound or your indecision about the end product makes this a joy to watch. With the limited recipe information, I can see how difficult it would be to gauge crumb size. PS we have a cafe called Toast ten minutes up the tram line ……needless to say everything sold contains toast.

[@charlotteechols3035]

I love the educational aspects of your show. I like that you teach about the square of chocolate. I could tell when you didn’t bounce after a bite that you weren’t loving it. But this one was a hard No for me. I’d rather have a good mousse.

[@MongoosePreservationSociety]

repeat after Glen "one square of chocolate = one ounce of chocolate"

[@ryanrawlins]

Maybe it needs a caramel layer under the meringue.

[@elund408]

I'll add another egg, more chocolate.

[@Erin_Wilson_Studios]

If it had a graham cracker base, would it taste like S'mores squares?

[@sgmarr]

Add some chocolate Liquer! 😂 That aught to "Fix it"! Throw in chunk chocolate pieces too! Maybe mini marshmallows! Between the Crumbs, chocolate and marshmallows? You are heading toward Smores!

[@MThebean]

My gramma and mother use to do those bread pudding, white, sometimes chocolate, but we did not added the meringue on top. It was served with jam or syrup.

[@dianekassmann8821]

I agree with an earlier comment about the crumbs being coarser if you toasted the bread, then made crumbs from the toast, which might help the texture. For some reason I was expecting whipped egg whites to be folded in before baking, instead of being used as meringue. I wonder if that would change the texture enough to help? Interesting recipe, thanks!

[@murlthomas2243]

I like bread pudding made with bigger chunks of toasted bread. I have tried bread pudding from crumbs, but never made it twice.

[@annereidy7981]

Make it a kind of Queen of Puddings by adding Raspberry jam between the pudding base and the meringue. My Mother used to make QoP with bread crumbs, not toasted though and no chocolate of course.

[@classicbandgeek]

You could probably sub out the toast crumbs with blitzed graham crackers and make more like a Smore cake since the chocolate has to be dialed up anyway

[@wendysumner8899]

Love the uncertainty of this recipe in Glen's mind!!!

[@singe0diabolique]

I knew that it didn't have enough chocolate in it.

[@CalebICT]

I’ve had something similar but made with Cream of Wheat (fahrina).

[@asdisskagen6487]

Oh, yes; chocolate Cream of Wheat was something my mother would make as a treat when I was a child.

[@joyceredman2136]

This looks like a recipe that was not written well; if you separate eggs, you would whipped the egg whites well to add to the bread mixture before you bake it. It might turn out better?

[@exit322]

So what was the new noise from the oven?

[@osmia]

+

[@hiddentruth1982]

It reminds me of persimmon pudding.

[@TheDriftwoodlover]

I like your idea to use cubed toast - would alleviate the texture issue I would probably not like either. But a really chocolaty bread pudding sounds delightful right now.

[@fyrekrystaal27]

This kind of reminds me of a recipe from English Heritage The Victorian Way😊

[@JohnnyDoom]

Bags of milk is such a crazy concept for us Yanks.

[@davidkahnt2632]

Bread crumbs... wonder if they mean the cubes often used in stuffing...

[@cherylchristian5673]

I wondered that too, but on reading the recipe, it specifically says "toast put through a food chopper" which in my mind would give you crumbs. I bet it would be better with just broken up toast.

[@absolutjackal]

Are we sure that the 3/4 cups of milk called for to soak the bread crumbs isn’t meant to come out of the 2 cups in the ingredients list? Maybe they wanted you to soak the bread crumbs in 3/4 cup of the scalded milk? Just a thought.

[@RobotPorter]

The recipe is unclear. But this how I would read it.

[@GlenAndFriendsCooking]

There definitely wouldn’t have been enough liquid if I took the ¾ out of the 2 cups in the ingredient list.

[@johnmoody2365]

you need to try Wet Nelly, I think you may find it eats nicer

[@rogerw5299]

Been a while since you have broken out the copper cowl

[@NotKev2017]

Glen's headwear was not made of copper. I believe you mean a copper bowl.

[@profrumpo]

Decidedly odd, didn't look very appealing going into the oven or when it was served. Worth a try though you never know what these ancient concoctions are going to be like and always fun watching.

[@PaulScott_]

When did the word "pudding" change from being a product like a plum puddings in UK aka moist cake like, to what we know in North America as a "Jello" type "pudding" aka stucco lol?

[@lesliemoiseauthor]

Good question

[@seigeengine]

The answer is it sort of didn't. Pudding initially referred to things like variants of sausage cooked in animal entrails. Over time this shifted to refer to a variety of things cooked in a same way, AKA using animal entrail as a vessel for cooking, including bready and sweet things including what it would mean in North America. In the UK it seems this meaning, at least regionally, shifted to eventually refer to desserts broadly. In contrast, in North America, what happened was the term gradually stopped being used for non-sweet foods, and then it's association with custards and the like was solidified by companies like Jello using it for their very popular products.

[@trevornichol6913]

Can not have chocolate. Would / could you use butterscotch chip

[@pm820]

I’m still praying you do a follow up to your kfc finale. Just want to know if you still making it like you did back then or If you changed anything in the recipe since etc

[@wovenwoman]

You could try larger chunks of bread and use Nestle Quik chocolate powder instead of chocolate squares. I used to put Nestle Quick powder on buttered toast when I was a kid. Delicious! kzbin.info/www/bejne/kHzGpYGqfqyYbdk

[@JamesPotts]

Is it the Glen Dance? Or the Glen Stance of Puzzlementᵀᴹ?

[@exit322]

Definitely the latter

[@lesliemoiseauthor]

😂

[@anna9072]

Sound really good to me! I’ve got high hopes!

[@marjoriepetersen4102]

Don’t the English use the word pudding to include a desert.? So it was a chocolate dessert which it was. You are probably right it was a bread pudding. With that in mind you could add many different things like raisins or chocolate chips and yes the toast could be larger in size.

[@romangiertych5198]

There is a rendering artifact at 0:25.

[@DANFUN32]

Glad that I'm not the only one that notice that

[@TheDugbo]

Quite a few through out.

[@GlenAndFriendsCooking]

Unfortunately - that’s KZbin and their new transcoding process. It’s been happening a lot lately to a bunch of creators, and it doesn’t rear it’s head until the video goes live.

[@DANFUN32]

​@@GlenAndFriendsCookingI hope that KZbin sort it out in a bit for you

[@TheDriftwoodlover]

@@GlenAndFriendsCookingdoesn’t diminish your wonderful content

[@coloringanddoodling9751]

The weird and wacky world of GlennAndFriendsCooking. :)

[@rpmillam]

I would of mixed the scolded milk with the chocolate,as there is no levening whisk the egg yolks?

[@anna9072]

Me, too. But this is the Old Cookbook Show, so he’s doing the recipe warts and all.

[@Count_Smackula]

That's the weirdest "extender" I've ever seen.