3 tbsp butter or margarine
1/2 cup brown sugar
1/4 tsp baking soda
2 cup milk
2 eggs
1 pinch salt
2 cup 1/2 inch bread cubes,stale
Directions
Melt the butter in a pan. Add sugar; heat until well blended.
Dissolve soda in milk; add gradually to sugar mixture. Stir until
well blended and set aside to cool. Beat eggs lightly. Add salt and
cooled milk-and-sugar mixture. Put bread cubes into greased baking
dish; pour custard over. Bake in preheated 350F oven about 45
minutes. Serve with vanilla ice-cream.
Servings: 6 servings
Butterscotch Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert
The History of Recipes
It is quite possible to track the history of recipes far back into distant history, in truth as far as ancient Egypt, and possibly even further. However, in the main part, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to academics is a series of clay tablets in the Sumerian language which describe 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 `wonderful`. During Roman times 25BC a roman called Apicius created some scripts which described recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into starters, main meal and dessert, a very modern way of dining. Additionally, he informs us how the Roman cooks made use of a wide range of herbs and spices, including many that are still in use today such as bay, mint and parsley. Closer to modern times, we find two interesting cookery books which appeared in the 1300s : a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are unconnected to the curry that we all know today, but instead accounts of the types of food enjoyed by the rich and wealthy people of that period. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab countries, such as parsley, basil and rosemary. These new herbs and spices was responsible for an eruption in manuscripts on food, the majority of which are now in private cookery archives. During the succeeding few centuries, the powerful and rich tried to lay on the most exotic meals, and as a consequence, cooks and their collection of recipes were at a premium. Nevertheless, it was during the 19th century that formal cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookbooks are increasing in popularity mostly as a result of more people being able to read, more spare time and having more disposable income. |
We hope you enjoy this Butterscotch Bread Pudding recipe.
