Banana Bread Pudding/Bananas Foster Sauce Recipe

Ingredients

1 custard
3 eggs, beaten
1 pinch ground nutmeg
1 pinch cinnamon
1 pureed ripe bananas
1 milk
1 milk
1 vanilla
1 sugar
1 add:
1 raisins
1 roated pecans
1 unsalted butter
1 sauce
1 unsalted butter
1 brown sugar
1 quartered bananas
1 pinch nutmeg
1 pinch cinnamon
1 dark rum
1 banana liqueur
1 vanilla


Directions

Mix all ingredients for custard. Pour over stale bread cubes in baking
dish. On top put raisins, pecans and dot with butter. Let sit 30
minutes. Bake, covered with foil, at 300~ for 1 hour. Uncover and
cook for 15 minutes more. SAUCE-Melt sugar in butter and add bananas
and saute until soft. Add nutmeg and cinnamon. Remove from heat and
add rum and banana liqueur. Return to flame and add vanilla. Arrange
a scoop of pudding on a dish, top with sauce and bananas. Source:
Chef Brigtsen, New Orleans


Servings: 1 servings

 

 

Banana Bread Pudding/Bananas Foster Sauce Recipe brought to you by Recipe Ideas


Categories: Banana; Bread; Bread Pudding; Breads; Dessert


The History of Recipes

It is quite possible to trace the history of written cooking instructions back into ancient history, in truth as far as the Egypt of the Pharoahs, and possibly even further. However, in the main part, these old records were just simple hieroglyphic or cunieform recipes for preparing food.

The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful.

As we move into Roman times around 25BC a man called Apicius created a number of scripts which described recipes prepared by wealthy Romans. In his works, he describes how the meals were split into hors d`oeuvre, main meal and afters, a style of dining still practiced today. He also tells us how the Roman chefs made use of a good variety of herbs, including a few that are still present in modern kitchens like thyme, mint and asafoetida.

Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from Arab countries, such as parsley and basil. These new herbs and spices prompted an explosion in manuscripts on cookery, many of which are now in private cookery archives.

During the following few centuries, the rich families of the West tried to lay on the most extravagent banquests, and as a consequence, cooks and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 19th century that cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them.

Like it or not, the introduction of TV brings us celebrity chefs and the demand for the spin-off recipe books.

And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on the site you are now reading.

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