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
Academics have traced the existence of recipes far back into antiquity, in truth as far back into history as pharonic Egypt, and maybe further still. Having said that, in the main part, these old cookbooks were just basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which show 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 wonderful and blissful. Progressing into The time of the romans 25BC a roman called Apicius wrote some scripts which described recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, entrees and afters, something that is very familiar to us today. This early Roman chef recounts how the chefs of Roman times made use of a good variety of spices, including a few that are still present in modern kitchens such as thyme, fennel and dill. As our culinary historical trip moves to more modern times we find a couple of interesting cookery books published in the 14th Century ; a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the curry that appears on menues today, but rather descriptions of the types of food on the menus of the rich people of that time. In the 15th century, people returning from the crusades brought back many new foods and spices from the East, including rosemary and coriander. The introduction of these new foods and spices was responsible for an outbreak in manuscripts on cooking, some of which are now in academic collections. Over the next few centuries, the powerful and wealthy houses tried to serve the most extravagent banquests, and as a result the best cooks and their recipe collections were highly sought after. Notwithstanding that, it was during the 1800s that cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording popular recipes of the day. By the arrival of the twentieth century, cook books are increasing in popularity as a result of increased literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Bourbon Bread Pudding With Butterscotch Sauce recipe.
