2 cup cream, heavy
1 1/4 cup sugar
2 large egg
2 tbsp vanilla extract
1 tbsp cinnamon, ground
8 oz cling peaches, sliced in heavy syru, p
1 banana, mashed
8 oz french bread, day old, cut into 1 inch cubes
1/2 cup lemon peel, cut in 1 by 1/8 inch slic
1/4 cup orange liqueur
3 tbsp ; water
1 tbsp lemon juice
BOURBON SAUCE
2 large egg
1 cup butter, melted
3 1/2 cup sugar, confectioners
1 tbsp bourbon
Directions
Heat oven to 350 F. Grease a 10 inch springform pan. In large bowl,
combine cream, sugar (reserving 2 tablespoons), the eggs, vanilla,
cinnamon, peaches with their syrup, and the banana. Add bread cubes
and let sit until bread has absorbed most of the liquid- 5 minutes.
Pour bread mixture into springform pan and bake on rimmed baking
sheet 45 to 50 minutes or until center springs back when lightly
pressed with fingertip. Cool in pan on wire rack 15 minutes. Serve
immediately or refrigerate until ready to serve.
In small skillet, heat lemon peel, liqueur, water, lemon juice, and
reserved 2 tablespoons sugar to boiling. Cook until mixture thickens-
about 7 minutes. Strain lemon peel; discard liquid. On small plate,
spread lemon peel in single layer to cool.
Prepare Bourbon Sauce: In top of double boiler, over simmering water,
with wire whisk, beat eggs until they just begin to thicken. Slowly
beat in melted butter until well combined. Remove mixture from heat
and beat in confectioners' sugar and bourbon until smooth.
Serve immediately or refrigerate until ready to serve. If sauce has
been refrigerated, slowly reheat until warm.
To serve, scoop some bread pudding into small serving bowls. Spoon
some warm Bourbon Sauce over bread pudding and top all with some
lemon peel.
One of New Orleans' oldest food establishments, Cafe Sbisa was
founded by the Sbisa family in 1899, in what was then the thriving
port and financial district of the old French city. In 1977, the
business was purchased by two local restauranteurs who completely
restored the historic building and reopened the cafe two years later.
The menu still reflects many of the great traditions of "la cuisine
Creole", but has been expanded to include the finest products from
across the United States.
Source: Country Living magazine, July 1990
Servings: 8 servings
Cafe Sbisa Bread Pudding With Bourbon Sauce Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Sauce
The History of Recipes
It is possible to read the history of `recipes` back into ancient history, certainly as far into history as the ancient Egyptians, and possibly even further. Interesting though that maybe, generally, these old recipes were just simple pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to academics are some tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into The time of the romans 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into starters, main meal and desserts, a style of dining still practiced today. Aspicius also informs us how the Roman chefs made use of many different spices and herbs, including some that we all recognise like thyme, fennel and asafoetida. As our culinary historical trip moves to more modern times there were some books from the 14th Century ; a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian curry that is popular today, but instead recipes for the types of food prepared by the chefs of the upper classes of that time. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including basil and coriander. These new foods and tastes led to an eruption in recipe books, many of which are kept safe in private collections. Over the following few centuries, the upper classes strove to serve up the best banquets, and because of this the best cooks and their recipe collections were much in demand. However, it was during the 19th century that cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes to help cooks of their time. By the arrival of the twentieth century, cookery books are greatly in demand due to higher levels of literacy, more leisure time and having more disposable income. |
We hope you enjoy this Cafe Sbisa Bread Pudding With Bourbon Sauce recipe.
