10 oz loaf stale french bread,
1 crumbled (or 6-8 cups of any
1 type
1 bread)
1 1/2 cup milk
1 1/2 cup heavy cream (or another 1
1/2 cup milk)
1 cup banana liqueur
2 cup sugar
1/2 cup butter, melted
4 eggs
2 tbsp vanilla
5 cup up bananas
1 cup chopped pecans
1 tbsp cinnamon
Directions
Combine bread, milk, cream, banana liqueur, sugar, butter, eggs,
vanilla, bananas, pecans and cinnamon. Mixture should be very moist
but not soupy. (It should look like cooked oatmeal.) Pour into
buttered 9x12" or larger baking dish. Place into a non-preheated
oven. Bake at 350 degrees for about 1 hour and 15 minutes. Serve warm
with sauce.
Serves 16 to 20 (unless you invite me).
Bananas Foster Sauce 1/2 c butter 2 c dark brown sugar 4 oz banana
liqueur 4 oz dark rum Cinnamon
Melt butter and add brown sugar to form a creamy paste. Let this
mixture caramelize over heat for about 5 minutes. Stir in banana
liqueur and rum. Heat and ignite. Agitate to keep flame burning, and
add a few pinches of voodoo magic (cinnamon) to the flame. Let flames
go out and serve warm over warm bread pudding.
Servings: 4 servings
Bananas Foster Bread Pudding (Al Martin) Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Bread Pudding; Breads; Dessert
The History of Recipes
Academics have traced the existance of recipes back into history, in truth as far back as the ancient Egyptians, and potentially, even further back. Interesting though that is, these, ancient cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history are some stone tablets in ancient Sumerian 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 making anyone who drank it feel `blissful`. During Roman times around 25BC a man called Apicius compiled a number of scripts which described recipes cooked by his fellow Romans. In his works, he describes how the roman meals were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Additionally, he describes how the cooks of his times were skilled in the use of a good variety of aromatic flavours, including a few that are still present in modern kitchens such as basil, mint and parsley. During the succeeding few hundred years, the wealthy families of Wesstern Europe tried to offer the most exotic banquets, and consequentially the best chefs and their recipe collections increased in prestige. However, it wasn`t until the 1800s the formal cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, trying out, and recording recipes for their fellow cooks to enjoy. By the advent of the twentieth century, recipe publications were increasing in popularity mostly as a result of more people being able to read, increased leisure time and disposable income. |
We hope you enjoy this Bananas Foster Bread Pudding (Al Martin) recipe.
