1 egg white
1 cup skim milk
1 artificial sweetener to equal 2 ts, sugar
1/4 tsp ground cinnamon
1 cup stale french bread broken into 1/2, pieces
1/2 cup chopped ripe pineapple
1/2 tsp vanilla extract
1 tbsp raisins
1 rum sauce
1/4 cup skim milk
1/2 tsp cornstarch
1 tbsp dark rum
1 artificial sweetener to equal 2 ts, sugar
Directions
Preheat the oven to 350~. Beat the egg white with the skim milk,
sweetener and cinnamon. Add the bread to the liquid mixture to soak
for 1 minute. Add the remaining ingredients except the sauce and pour
into a small baking dish. Bake for 30 minutes, or until a knife
inserted into the center comes out clean. SAUCE-Blend the cornstarch
with the skim milk. Heat, stirring, until it thickens. Add the rum
and sweetener. Spoon the hot bread pudding onto plates and top with
the Rum Sauce. Cal 163; fat 1.15gr. Source: Louisiana Light
Servings: 2 servings
Pineapple Bread Pudding W/Rum Sauce Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Fruit
The History of Recipes
Written cooking instructions as a concept can be observed back into the far past, at least as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, generally, these old recipes were just very basic hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe found, according to food historians are some clay tablets in ancient Sumerian 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 having made drinkers feel `blissful`. As we move into The time of the roman empire around 25BC a man called Apicius created a number of scripts describing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, something we still use today. Aspicius informs us how the Roman chefs made use of a wide range of herbs, including some familiar names for example basil, mint and dill. Moving our culinary historical trip onwards, we have some recipe books published in the fourteenth century ; a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these are unconnected to the spicy food that is familiar to us all today, but rather descriptions of the types of meals cooked for the rich. In the 15th century, knights returning from the crusades brought us many foods and spices from the East, including spices like basil and coriander. The introduction of these new culinary ideas prompted an eruption in manuscripts on cookery, most of which are now in academic collections. Over the next few hundred years, the rich families of the West competed with each other to offer the most extravagent banquests, and as a result the best chefs and their recipe collections were at a premium. However, it wasn`t until the 19th century that cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down the recipes of their peers. When we get to the 1900s, cooking publications were in great demand, as a result of increased literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this Pineapple Bread Pudding W_Rum Sauce recipe.
