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 proved the existance of recipes far back into the distant past, at least as far back into recorded history as ancient Egypt, and possibly even further than that. However, sadly, these old records were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history are some clay tablets in ancient Sumerian which show 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 blissful and exhilarated. During the time of the Roman Empire a roman called Apicius created a few documents describing recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. This early Roman chef tells us how the cooks of his times made use of many aromatic flavours, including some familiar names like basil, fennel and dill. As our culinary historical trip moves on a few more years there were a couple of interesting books which date from the 14th Century : a book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these have no connection with the indian food that is popular today, but rather accounts of the types of food prepared by the chefs of the rich and powerful of the period. In the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab countries, such as coriander, parsley, basil and rosemary. These new herbs and spices prompted an explosion in publications on food, many of which still exist in private libraries. By the arrival of the 20th century, cookery books are in high demand, mostly due to more people being able to read, people having more spare time and a general increase in wealth. The introduction of television gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Bananas Foster Bread Pudding (Al Martin) recipe.
