Bread Pudding With Bourbon Sauce #1 Recipe

Ingredients

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

Food historians have traced the existence of recipes back into distant history, certainly as far back into recorded history as the ancient Egyptians, and potentially, even further back. However, in the main part, these old cook books were just very basic hieroglyphic instructions for preparing food.

Progressing into Roman times 25BC a man called Apicius assembled some documents detailing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were separated into appetizers, entrees and afters, something that is very familiar to us today. Aspicius informs us how the Roman cooks made use of a wide range of herbs and spices, including a few that will be familiar to modern chefs for example thyme, fennel and asafoetida.

Over the succeeding few hundred years, the powerful families of Europe competed to offer the best banquets, and because of this chefs and their recipes increased in prestige. Notwithstanding that, it was during the 1800s that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing the recipes of their peers.

When we get to the twentieth century, recipe publications were in great demand, due to higher levels of literacy, leisure time and a general increase in wealth.

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We hope you enjoy this Bread Pudding With Bourbon Sauce #1 recipe.

 


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