VANILLA SAUCE
1 cup milk
1 cup heavy cream
1/2 tsp vanilla
4 egg yolks
1/2 cup sugar
BREAD PUDDING
4 slice white bread
1 can pitted sweet dark cherries
3 1/2 cup milk
5 whole eggs
2 egg yolks
1 cup sugar
1 tsp vanilla
Directions
1. Make vanilla sauce: in a small saucepan, over direct heat bring 1
cup milk with cream and 1/2 tsp vanilla to boiling; just until
bubbles form around edge. Remove from heat. In the top of a double
boiler, with an electric mixer at medium speed, beat 4 egg yolks
until thick.
2. Gradually beat in 1/2 cup sugar, beating until soft peaks form when
beaters are raised. Add hot milk mixture. Place over hot water (water
in the lower part of the double boiler should not touch the upper
part). Cook, stirring until coating forms on metal spoon about 10 to
15 minutes.
3. Pour into a bowl; place a sheet of waxed paper on the surface.
Refrigerate 2 hours. Preheat oven to 350F. Trim crusts from the bread
and cut in half diagonally. Drain cherries. Turn cherries onto the
bottom of a buttered 2 quart 8 inch square baking dish. Overlap bread
slices on top.
4. Prepare custard: In a small saucepan over direct heat heat the milk
until bubbles form around the edge of the pan. Remove from heat. In a
medium bowl, with an electric mixer, beat whole eggs and egg yolks
until light and foamy. Gradually beat in the sugar, 2 tablespoons at
a time.
5. Beat until well-blended. Gradually pour the hot milk, beating
constantly. Add vanilla, mixing well. Pour custard over bread and
cherries mixture in baking dish. Set baking dish very carefully in a
large shallow pan on the lower rack of the oven. Carefully pour hot
water to 1 inch level around dish.
6. Bake, uncovered, 45-50 minutes or until knife comes out clean.
Remove to rack to cool. To serve, spoon sauce over individual
servings Makes 8 servings.
Note: You might try sprinkling cinnamon-sugar mixture over the pudding
before baking. It's great.
Source: McCall's Cooking School Typed for you by: Linda Fields
Cyberealm BBS, Watertown, NY
Posted by Judi M. Phelps.
Servings: 8 servings
Bread Pudding With A French Flair Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; French
The History of Recipes
It is possible to read the history of written recipes back into ancient history, certainly as far back into recorded history as pharonic Egypt, and potentially, even further back. In practice though, sadly, these old cookbooks were just very simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to academics are some 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 anyone who tried it feel `blissful`. As we move into The time of the romans around 25BC a man called Apicius compiled a few scripts which described recipes cooked by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and desserts, something that is very familiar to us today. This early Roman chef tells us how the Roman cooks used a good variety of aromatic flavours, including a few that will be familiar to modern cooks for example basil, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. These new herbs and spices led to a torrent in recipe books, some of which are kept safe in private cookery archives. The revolution that is television brought us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on our site. |
We hope you enjoy this Bread Pudding With A French Flair recipe.
