PUDDING
3 (1 lb) loaves stale bread
4 cup milk
8 eggs
1 can (12-oz.) evaporated milk
1/2 cup water
3/4 cup butter
2 cup sugar
2 tbsp vanilla
1/2 tsp nutmeg
1 1/2 tsp cinnamon
1 cup butter (cut into pieces)
1 sauce
JACK DANIELS SAUCE
1/2 cup sugar
1/2 cup water
1/2 cup butter
2 oz jack daniels (black label)
PUDDING ~ CUBE BREAD. SET ASI
Directions
all ingredients except 1 cup butter. Mix well, and pour over bread.
Soak bread in milk mixture for 15 minutes. Pour into a 13x9-inch
buttered pan. Top bread mixture with cut up butter. Bake at 325
degrees for 60 to 90 minutes, or until bread pudding mixture has
risen 1-inch. Serve warm sauce over bread pudding.
Jack Daniels Sauce: ~----------------- Mix sugar and water until
dissolved. Add butter, and simmer until melted. Cook over high heat
for 2 minutes. Add Jack Daniels, and simmer for 3 to 5 minutes.
Servings: 24 servings
Bread Pudding With Jack Daniels Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Bread; Bread Pudding; Breads
The History of Recipes
Experts have tracked the existence of recipes far back into antiquity, in truth as far back as ancient Egypt, and maybe even further. Interesting though that maybe, mostly, these ancient records were just very simple hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which recount the preparation 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, wonderful and blissful`. As we move into The time of the roman empire around 25BC a man called Apicius created a number of scripts describing recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Aspicius tells us how the ancient Romans used a wide range of aromatic flavors, including many that are still in use today like bay, mint and asafoetida. Moving our culinary historical trip onwards, we have two interesting books published in the 1300s - a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books have no connection with the indian food that appears on menues today, but rather accounts of the types of meals eaten by the rich people of the period. In the 15th century, knights returning from the crusades brought us many foods and spices from middle-east cuisine, including spices such as coriander, parsley, and rosemary. These new spices and herbs caused an explosion in recipe manuscripts, some of which still exist in private libraries. When we get to the 1900s, cooking publications were in high demand, as a result of higher levels of literacy, increased leisure time and being a little richer. The arrival of TV brings us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Bread Pudding With Jack Daniels Sauce recipe.
