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
Transcribed cooking instructions as a concept can be observed back into the far past, in fact as far back into history as the ancient Egyptians, and possibly even further than that. In practice though, in the main part, these old cook books were just simple hieroglyphic instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history are a few stone tablets in the Sumerian language which describe the baking 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 and blissful. Much later, in Roman times a man called Apicius created a few documents showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and dessert, a very modern way of dining. Additionally, he recounts how the cooks of his times used many aromatic flavours, including a few that are still present in modern kitchens for example basil, fennel and dill. Over the succeeding few hundred years, the rich families of Wesstern Europe strove to serve up the most exotic banquets, and consequentially cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the nineteenth century that formal cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, trying out, and recording recipes common in their social group. When we get to the twentieth century, cooking publications are greatly in demand mostly due to better eduction, people having more free time and a general increase in wealth. |
We hope you enjoy this Bread Pudding With A French Flair recipe.
