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
Transcribed cooking instructions as a concept can be traced way back into history, in fact as far back into history as the Egyptians, and maybe further still. However, sadly, these ancient records were just very simple pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. During the time of the Romans a roman called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were divided into appetizers, main meal and afters, a style of dining still practiced today. Additionally, he describes how the ancient chefs made use of many different aromatic flavours, including a few that will be familiar to modern chefs for example thyme, mint and asafoetida. Moving our culinary historical trip onwards, there were some books from the 14th Century : one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books are unconnected to the curry that is popular today, but rather descriptions of the types of meals prepared by the cooks of the rich people of that time. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. The introduction of these new tastes caused a torrent in cookery books, some of which are kept safe in academic collections. When we get to the 1900s, cookery books are starting to become popular as a result of more people being able to read, people having more free time and having more money to spend. The arrival of TV gave us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Bread Pudding With Vanilla Sauce recipe.
