Ingredients
4 eggs
3 cup whole milk
1 lb mashed pumpkin
1 cup brown sugar
1 tsp cinnamon
1/2 tsp grated nutmeg
1/2 tsp salt
1 tsp vanilla
1 1/2 qt torn bread pieces
1 cup dark raisins
1 boubon sauce:
1/2 cup unsalted butter
1 egg
1 cup sugar
2 tbsp whole milk
1/2 cup bourbon
Directions
PUDDING: Beat eggs in a large bowl. Add milk and beat again. Stir in
pumpkin, sugar, cinnamon, nutmeg, salt and vanilla. Add bread pieces
and press with your hands to submerge bread in the milk mixture. (If
you have the time, cover and refrigerate the mixture several hours or
overnight; break up the bread the next day and bake as directed; if
not, proceed as follows.) Set the mixture aside for 15 minutes. Use
your fingers to break up the chunks of bread. Set aside 15 minutes
and repeat. Add raisins. Heat oven to 350 degrees. Generously butter
a 2 quart baking dish. Fill the dish with bread pudding mixture and
bake for 1 hour, or until pudding is set. Serve warm, hot or cold
with hot bourbon sauce. BOUBON SAUCE: Use unsalted real butter for
the best bourbon sauce; margerine doesn't make a great sauce. Melt
butter in a bowl set over hot but not boiling water. Combine egg,
sugar and milk in a small bowl and beat until light colored. Add to
butter and beat with a whisk over hot water until sugar dissolves -
at least 5 minutes. Add boubon and stir. Remove from stove and serve.
Servings: 10 servings
Pumpkin Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Pumpkin
The History of Recipes
Experts have tracked the existence of recipes way back into the distant past, at least as far into history as ancient Egypt, and maybe even further. Having said that, generally, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to experts are a few clay 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 those who drank it feel `blissful`. Closer to modern times, we have a couple of interesting books dating from the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that is served today, but instead accounts of the types of meals on the menues of the upper classes of those days. Later, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. The introduction of these new tastes prompted a torrent in manuscripts on cooking, the majority of which are kept safe in private cookery archives. During the succeeding few centuries, the wealthy families of Europe competed with each other to serve up the best banquets, and because of this chefs and their recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, recipe books were in great demand, due to higher levels of literacy, leisure time and disposable income. Like it or not, the introduction of TV brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Pumpkin Bread Pudding recipe.
