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
We can follow the history of meal recipes far back into history, in truth as far back into history as ancient Egypt, and possibly even further than that. However, these, ancient cook books were just very basic hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered, according to academics are a few clay tablets in ancient Sumerian which recount 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 drank it feel `wonderful`. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a few documents which described recipes enjoyed by the Romans. In his works, Apicius tells us how the meals were separated into appetizers, entrees and desserts, a style of dining still practiced today. Aspicius also recounts how the cooks of Roman times used many different herbs and spices, including a few that will be familiar to modern chefs such as thyme, fennel and dill. Later on in the 1400s, people returning from the crusades brought back many new foods and herbs from the holy lands, such as rosemary and coriander. The introduction of these new foods and spices created an outbreak in books on cooking, many of which are kept safe in private libraries. By the time we get to the 20th century, cook books were increasing in popularity mostly as a result of better eduction, people having more free time and having more disposable income. The arrival of television gave us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like those on our site. |
We hope you enjoy this Bread Pudding With Bourbon Sauce #1 recipe.
