1 crumbled
2 cup skim milk
3 eggs, beaten
2 cup whole milk
1 tbsp butter
1 1/2 cup granola
1 1/2 cup blueberries
1 fresh or frozen
Directions
Here's a variation on bread pudding from the Noble House B&B,
Bridgton, ME. Crumble the banana bread into small pieces or grate it
if it is stale. Place in bowl with milk and beaten eggs, ( use 3 or 4
eggs) mixing well. Oil a 1 1/2 to 2 quart baking dish and pour in
mixture. Dot with 1 Tablespoon butter, broken into bits. Sprinkle on
granola and top with blueberries over entire surface. Bake at 350~
about 45 minutes or until pudding sets. Serve warm or cold with
yogurt, applesauce, or as is.
Dave Sawyer - Auburn, NH
Servings: 6 servings
Banana-Blueberry 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 trace the history of recipes way back into antiquity, certainly as far back into history as ancient Egypt, and potentially, even further back. In practice though, in the main part, these early cookbooks were just basic pictorial recipes for preparing food.
Progressing into Roman times 25BC a roman called Apicius created a collection of scripts describing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, a style of dining still practiced today. He also describes how the Roman cooks used a wide range of aromatic flavors, including some familiar names for example bay, mint and parsley. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the East, including spices such as parsley and basil. These new foods and tastes led to an outbreak in manuscripts on cookery, many of which still exist in private libraries. When we get to the twentieth century, cookery books are in high demand, due to increased literacy, more spare time and having more money to spend. |
We hope you enjoy this Banana Blueberry Bread Pudding recipe.
