3 large eggs, lightly beaten
1 1/2 cup sugar
2 tbsp light brown sugar
1/2 tsp ground nutmeg
1/4 cup butter, melted
2 3/4 cup whipping cream
4 cup french bread, cubed
3/4 cup raisins
VANILLA SAUCE
1/2 cup sugar
3 tbsp light brown sugar
1 tbsp all-purpose flour
1 dash of ground nutmeg
1 large egg
2 tbsp butter
1 1/4 cup whipping cream
1 tbsp vanilla extract
Directions
Source: Southern Living Magazine 1/97
COMBINE first 4 ingredients; stir in butter and whipping cream.
Gently stir in bread and raisins. Pour into a lightly greased 2-quart
souffle or deep baking dish.
BAKE at 375 degrees F. for 50-55 minutes, shielding with aluminum foil
after 30 minutes to prevent excessive browning. Let pudding stand 10
minutes before serving warm with Vanilla Sauce.
VANILLA SAUCE: Whisk first 7 ingredients in a heavy saucepan; cook
over medium heat, whisking constantly, 10-12 minutes or until
thickened. Remove from heat; stir in vanilla, Serve warm or at room
temperature. Yield: 1 3/4 cups
NOTE:* Unbaked pudding may be chilled up to 1 day. Let stand at room
temperature 30 minutes; bake as directed. Sauce may be chilled up to 2
days. Microwave in a 2-cup glass measuring cup at HIGH 2 minutes or
until thoroughly heated, stirring every 30 seconds.
From the recipe files of suzy@gannett.infi.net
Servings: 6 servings
Bread Pudding With Vanilla Sauce Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Sauce
The History of Recipes
Recipes as a concept can be tracked back into distant history, at least as far back into history as ancient Egypt, and maybe further still. Interesting though that maybe, these, early recipes were just primitive pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to food historians is a collection of ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Much later, in Roman times a Roman scholar, called Apicius, assembled some scrolls describing recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into starters, main course and afters, a very modern way of dining. Additionally, he describes how the early Romans were skilled in the use of many different herbs and spices, including a few you will know such as basil, mint and parsley. Continuing our culinary historical journey, there are some recipe books which date from the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they are not about the spicy food that we all know today, but instead accounts of the types of meals on the menus of the rich and wealthy people of the period. Later on, in the 15th century, knights returning from the crusades brought us many spices and herbs from the holy lands, including rosemary and coriander. The introduction of these new herbs and spices was responsible for an increase in manuscripts on cookery, the majority of which are kept safe in private cookery archives. The TV revolution brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Bread Pudding With Vanilla Sauce recipe.
