1 lb french bread loaf --
1 unsliced
2 cup skim milk
1/2 cup firmly packed brown sugar
1/4 cup bourbon
1 1/2 tsp vanilla extract
2 eggs
2/3 cup golden raisins
1 vegetable cooking spray
1/2 cup fat-free butterscotch
1 flavored sundae syrup
Directions
For a dessert that's even easier to prepare, top a commercial light
pound= cake or angel food cake with fat-freebutterscotch-flavored
sundae syrup.= Trim crust from bread using a serrated knife, and
discard crust. Cut bre= ad into 1-inch cubes. Arrange bread cubes in
a single layer on a baking = sheet. Bake at 350 degrees for 18
minutes or until toasted.
: = =
Combine skim milk, brown sugar, bourbon, vanilla extract, and eggs in
a l= arge bowl; stir well. Add bread cubes and raisins; toss gently.
Cover and= chill 45 minutes. Spoon mixture into a 9-inch square
baking dish coated= with cooking spray. Cover and bake at 350 degrees
for 30 minutes. Uncove= r and bake an additional 25 minutes or until
pudding is set.
: = Pour syrup into a small microwave-safe bow= l. Microwave
at HIGH 30 seconds or until warm. Serve syrup with bread pud= ding.
Yield: 9 servings (serving size: 1 piece pudding = and 1 tablespoon
syrup). =
NUTRITIONAL INFORMATION:
=
CALORIES 208 (10% from fat); PROTEIN 6g; FAT 2.2g (sat
=
0.6g, mono 0.7g, poly 0.9g); CARB 40.8g; FIBER 0.7g; CHOL =
51mg; IRON 1.1mg; SODIUM 223mg; CALC 98mg
~ - - - - - - - - - - - - - - - - - =
Recipe By : Cooking Light YEAR: 1996 ISSUE: Jan/Feb
Servings: 9 servings
Bourbon Bread Pudding With Butterscotch Sauce Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Sauce
The History of Recipes
It is quite possible to prove the history of written cooking instructions far back into history, certainly as far back into history as the Egyptians, and maybe even further. However, these, early cook books were just primitive hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe found, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, entrees and afters, something that is very familiar to us today. He also informs us how the Romans used many different spices, including a few that will be familiar to modern cooks like basil, fennel and dill. For the centuries that followed, the powerful and rich houses competed to serve up the best banquets, and as a result chefs and their recipes were highly sought after. Notwithstanding that, it was during the 1800s that formal cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and publishing recipes to help cooks of their time. By the advent of the twentieth century, cook books are highly popular due to increased literacy, increased leisure time and being a little richer. The introduction of the TV gave us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Bourbon Bread Pudding With Butterscotch Sauce recipe.
