3 cup milk
4 eggs, well beaten
1/4 cup sugar
1 tsp vanilla
1/2 lb butter, melted
24 inch day-old french bread,
1 .cliced 1/2 thickness
1/2 cup sugar
1 tsp cinnamon
1 ================
1 praline sauce
1 ================
1 cup light brown sugar
3 tbsp cream
3 tbsp praline liqueur
1/4 cup light corn syrup
1/2 tsp vanilla
1 pinch of salt
1 ================
1 vanilla sauce
1 ================
1 cup milk
1/3 cup sugar
2 tbsp flour
2 egg yolks
1/4 cup heavy cream
1 tsp vanilla
1 pinch of salt
Directions
Blend eggs, milk, sugar and vanilla to make a cold custard. Slice
bread. Baste bread slices with melted butter and sprinkle with a
mixture of cinnamon and sugar. Bake bread on a sheet pan in a 375
degree oven to crisp. Layer bread in a baking pan. Pour the custard
over the bread. Cover the pan with foil. Place the pan in a pan of
water and bake at 375 degrees for 1-1/2 hours or until done. Uncover
and cool until firm. To re-warm, wrap in foil and place in a steamer
or a colander over a pan of simmering water and cover.
PRALINE SAUCE
Heat corn syrup and brown sugar until dissolved. Cook over medium
heat until bubbling. Add cream, praline liqueur, vanilla and salt.
Stir well and serve over bread pudding with vanilla sauce.
VANILLA SAUCE
Blend sugar and flour then blend with milk. Bring this mixture to a
boil and then simmer until smooth, stirring constantly. Mix egg
yolks, vanilla and cream. Blend a little of the hot mixture into the
egg yolks and cream. Return the egg mixture to the stove. Remove from
heat, stirring well. Add a pinch of salt and serve.
Servings: 1 servings
Mc Praline Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Candy; Dessert
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions far back into the distant past, in truth as far into history as early Egypt, and possibly even further than that. Having said that, these, early cookbooks were just very simple pictorial recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history is a collection of clay tablets in Sumerian which show the preparation 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 `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius created a collection of scripts which described recipes cooked by wealthy Romans. He tells us how the roman meals were divided into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient chefs made use of a good variety of herbs, including some familiar names such as basil, fennel and dill. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from Arab countries, such as coriander, parsley, basil and rosemary. These new culinary innovations caused a torrent in books on cooking, the majority of which are now in academic collections. During the next few hundred years, the rich families of Wesstern Europe tried to offer the most extravagent meals, and consequentially chefs and their recipe collections increased in prestige. However, it wasn`t until the 1800s that formal cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, testing, and writing down the recipes that were being prepared for the better households. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Mc Praline Bread Pudding recipe.
