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 quite feasible to prove the history of transcribed cooking instructions way back into history, certainly as far back into recorded history as pharonic Egypt, and quite possibly further than that. Having said that, these, early cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered so far, according to historians is a collection of ancient tablets in Sumerian 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 people feel wonderful and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into starters, main meal and afters, something we still use today. Additionally, he informs us how the ancient cooks used a wide range of herbs and spices, including a few you will know for example thyme, rue and asafoetida. For the centuries that followed, the rich and powerful families of Europe competed to serve the most extravagent meals, and because of this the best cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 19th century the formal cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, verifying, and writing down recipes common in their social group. By the time we get to the 20th century, cookery publications are highly popular as a result of higher levels of literacy, more leisure time and having more money. |
We hope you enjoy this Bread Pudding With A French Flair recipe.
