3 eggs
1 1/2 tsp nutmeg
1 1/2 tsp ground cinnamon
2 1/4 cup milk
1/2 cup chopped pecans
1 chopped apple
2 cup icing sugar
1/4 cup bourbon whisky
1 1/4 cup sugar
1 1/2 tsp vanilla extract
1/4 cup unsalted butter
1/2 cup raisins
5 cup stale french bread cubed
2 eggs
1/2 lb unsalted butter
Directions
With an electric mixer, beat eggs until frothy (about 3 minutes). Add
sugar, nutmeg, vanilla and cinnamon, and beat until well blended. In a
sauce, heat the butter and milk until the butter melts (but do not
allow it to boil). In a large bowl, mix together raisins, pecans and
bread cubes. Combine the milk and egg mixtures, pour this over the
bread and allow it to soak for 45 minutes. Preheat oven to 350
degrees F. Lightly grease individual ramekins or a large loaf pan.
Add the apple to the bread pudding, and spoon mixture into the baking
container. Place in oven immediately reduce heat 300 degrees F and
bake for 40 minutes. Increase heat to 425 degrees F and bake for
another 15 minutes until nicely browned. To make bourbon sauce,
combine 2 eggs and icing sugar. Melt butter in a double broiler,
whisk in egg mixture and cook, stirring constantly, until sugar has
melted and sauce has thickened slightly. Allow to cool, and add
bourbon. Serve over bread pudding.
Shared by Judi M. Phelps - Source: BBS
Servings: 6 servings
Bread Pudding With Bourbon Sauce #1 Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Sauce
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into the distant past, at least as far back into history as pharonic Egypt, and maybe even further. Interesting though that maybe, these, early recipes were just very basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to experts are a few stone tablets in ancient Sumerian describing 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 exhilarated. Later on, in Roman times around 25BC a man called Apicius compiled some documents detailing recipes cooked by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and desserts, a very modern way of dining. Additionally, he describes how the cooks of Roman times used many herbs and spices, including some that we all recognise like basil, rue and parsley. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from Arab countries, including spices like coriander, parsley, basil and rosemary. These new herbs and spices created an increase in recipe books, most of which still exist in private libraries. For the next few years, the wealthy families of Europe competed to serve up the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were highly sought after. Even so, it was during the nineteenth century that cookery and recipe books became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the twentieth century, recipe books were in great demand, as a result of more people being able to read, people having increased leisure time and being a little richer. The introduction of the TV brought us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Bread Pudding With Bourbon Sauce #1 recipe.
