Ingredients
BREAD PUDDING
5 cup cinnamon bread pieces (1)
1/4 cup raisins or dried currants
2 eggs
2 egg whites
3/4 cup sugar
2 1/2 cup hot skim milk
WHISKEY SAUCE
1 cup sugar
1 cup water
1/4 cup whiskey
1/4 cup nonfat vanilla yogurt
Directions
1. Preheat oven to 375F. Butter (or non-stick spray) a 13 x 9 x 2 (3
quart) baking dish. 2. Combine bread cubes and raisins in buttered
dish. In medium bowl, combine eggs, egg whites and 3/4 cup sugar;
beat well. Add hot milk. Mix well. Pour mixture over bread and
raisins; let stand 5 minutes. 3. Stir gently and bake for 25-35
minutes or until liquid is absorbed. 4. Meanwhile, in a small
saucepan, combine 1 cup sugar and water; mix well. Bring to a boil
and boil for 5 minutes. Remove from heat; stir in whiskey. Cool to
lukewarm. Stir in yogurt. 5. Serve warm bread pudding with warm
sauce. TIP: To substitute for whiskey, use 1/4 cup water and 1
teaspoon brandy extract.
Servings: 8 servings
Cinnamon Bread Pudding With Whiskey Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Bread; Bread Pudding; Breads
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into history, certainly as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, sadly, these early recipes were just very basic hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in Sumerian which recount 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 anyone who drank it feel wonderful and blissful. As we move into The time of the romans 25BC a roman called Apicius compiled a collection of documents describing recipes cooked by the Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. This early Roman chef describes how the cooks of his times were skilled in the use of many different spices and herbs, including a few you will know like thyme, rue and dill. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from middle-east cuisine, such as parsley, basil and rosemary. The introduction of these new culinary ideas prompted an eruption in books on cooking, some of which are now in private libraries. During the next few hundred years, the upper-class families of the West competed with each other to lay on the most extravagent banquests, and because of this cooks and their collection of recipes were highly sought after. However, it wasn`t until the 19th century the formal cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookery publications were in high demand, as a result of higher levels of literacy, more free time and being a little richer. Like it or not, the introduction of TV brings us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Cinnamon Bread Pudding With Whiskey Sauce recipe.
