10 oz bread -- stale, crumbled
1 1/2 cup milk
1 1/2 cup cream
1 cup banana liqueur
2 cup sugar
8 tbsp butter -- melted
4 large eggs
2 tbsp vanilla
5 medium bananas -- cut up
1 cup pecans -- chopped
1 tbsp cinnamon
BANANAS FOSTER SAUCE
1 each stick butter
2 cup dark brown sugar
4 oz banana liqueur
4 oz dark rum
1 ground cinnamon
Directions
Combine all ingredients; mixture should be very moist but not soupy.
Pour into buttered 9x12" or larger baking dish. Place into
non-preheated oven. Bake at 350 degrees for approx. 75 minutes, until
top is golden brown. Serve warm with sauce.
Bananas Foster Sauce:
Melt butter and add brown sugar to form a creamy paste. Let this
mixture caramelize over heat for approx. 5 minutes. Stir in banana
liqueur and rum. Heat and ignite. Agitate to keep flame burning, and
add a few pinches of voodoo magic (ground cinnamon) to the flame. Let
flames go out and serve warm over warm bread pudding.
Recipe By : New Orleans School of Cooking
Servings: 16 servings
Bananas Foster Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Bread Pudding; Breads; Dessert
The History of Recipes
Historians have found proof that recipes existed far back into distant history, certainly as far into history as the ancient Egyptians, and quite possibly further than that. In practice though, in the main part, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe in existence, according to food historians is a series of stone tablets in 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 having made those who drank it feel `wonderful`. Closer to modern times, we find a couple of interesting recipe books dating from the fourteenth century ; a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian food that appears on menues today, but instead recipes for the types of food cooked for the rich and powerful of the period. In the fifteenth century, people returning from the crusades brought back many spices and herbs from Arab countries, including spices like basil and coriander. The introduction of these new tastes caused an eruption in recipe manuscripts, some of which are kept safe in private collections. During the succeeding few hundred years, the powerful and rich competed with each other to lay on the most exotic banquets, and as a consequence, the best chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. By the arrival of the 1900s, cookbooks are in high demand, mostly due to more people being able to read, people having increased free time and having more money to spend. Like it or not, the introduction of television gave us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Bananas Foster Bread Pudding recipe.
