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
It is quite feasible to prove the history of transcribed cooking instructions far back into ancient history, in fact as far as the Egyptians, and potentially, even further back. However, in the main part, these early cookbooks were just primitive pictorial recipes for preparing meals.
In fact, the most ancient recipe found, according to Professor Solomon Katz, are some stone tablets in ancient 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 tried it feel `blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy Romans. He describes how the meals of wealthy Romans were separated into appetizers, main meal and afters, something that is very familiar to us today. Additionally, he recounts how the ancient cooks used many different herbs, including many that are still in use today such as basil, mint and parsley. For the centuries that followed, the rich and powerful families of the West strove to lay on the best banquets, and as a result the best chefs and their recipe collections were highly sought after. Nevertheless, it was during the 19th century that cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the 20th century, cookery books are starting to become popular due to increased literacy, people having increased spare time and being a little richer. The introduction of the TV gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Pineapple Bread Pudding W_Rum Sauce recipe.
