PUDDING
6 slices whole wheat bread- torn into, big cubes
3 eggs
3 ripe bananas, mashed
1 tsp ground cinnamon
2 cup warm water
14 oz can sweetened condensed milk
1/4 cup flaked or shredded coconut
2 tbsp margerine or butter, melted
2 tbsp vanilla extract
1/2 tsp salt
1/2 cup chopped pecans
BUTTER RUM SAUCE
1/4 cup butter
3/4 cup brown sugar, firmly packed
1/2 cup cream
2 tbsp rum or 1 ts rum flavoring
Directions
PUDDING: Preheat oven to 350 degrees. Place bread cubes in a greased
9-inch baking pan. In a large bowl, beat together eggs, banana and
cinnamon. Add remaining ingredients, except chopped pecans and
Butter Rum Sauce. Pour mixture evenly over bread, moistening
completely. Sprinkle pecans on top. Bake 45 to 50 minutes or until
knife comes out clean. Cool. Serve warm with Butter Rum Sauce. BUTTER
RUM SAUCE: In a sauce, melt butter; add brown sugar and cream. Boil
rapidly 8 to 10 minutes; add rum or rum flavoring. Serve warm. Makes
about 1 cup
Servings: 8 servings
Banana Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Bread Pudding; Breads; Dessert
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into ancient history, certainly as far into history as the Egypt of the Pharoahs, and maybe even further. Having said that, in the main part, these ancient cook books were just basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe found, according to historians is a collection of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote a few documents describing recipes prepared by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient cooks used a wide range of herbs and spices, including some familiar names for example bay, fennel and dill. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from the Middle-East, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes led to a torrent in cookery books, the majority of which still exist in private collections. During the next few hundred years, the powerful and wealthy competed with each other to offer the most extravagent meals, and as a result chefs and their collection of recipes were greatly in demand. However, it was during the nineteenth century the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and writing down recipes common in their social group. By the time we get to the twentieth century, cook books were in great demand, mostly as a result of increased literacy, leisure time and having more money. |
We hope you enjoy this Banana Bread Pudding recipe.
