1 cup pecans, coarsely chop
3 eggs
8 slice raisin bread, diced
2 cup half & half or milk
2 medium apples, green
1/4 cup bourbon or brandy
1 cup sugar
1/4 cup butter or margarine, melted
1 tsp cinnamon
1 vanilla ice cream (opt.)
1/2 tsp nutmeg
Directions
Preheat oven to 350~. Spread pecans in a shallow baking pan and
bake until golden, about 8-10 minutes, stirring occasionally.
Meanwhile, place bread cubes in a greased 3 qt. or larger slow
cooker. Peel, core and thinly slice the apples. Mix lightly together
the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half
and half or milkand then stir in bourbon or brandy.
Lightly mix pecans with bread and apples. Pour egg mixture over
bread. Drizzle with butter. Cover and cook on low until apples are
tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours.
Let pudding stand, covered, for about 15 minutes. Serve warm with
ice cream, if desired.
Servings: 8 servings
Apple Pecan Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Bread Pudding; Breads; Dessert
The History of Recipes
It is quite possible to follow the history of recipes back into distant history, certainly as far back into history as ancient Egypt, and quite possibly further than that. However, generally, these ancient recipes were just very simple hieroglyphic instructions for preparing food.
In fact, the oldest recipe in existence, according to food historians is a collection of tablets in the Sumerian language describing the baking 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 `wonderful`. Progressing into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals were divided into appetizers, main course and dessert, a style of dining still practiced today. Aspicius also recounts how the Romans were skilled in the use of many different spices, including some familiar names for example thyme, fennel and asafoetida. For the centuries that followed, the wealthy families of Europe competed to serve the most exotic meals, and as a consequence, the best chefs and their collection of recipes could command a high salary. Nevertheless, it was during the nineteenth century that haute cuisine and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes of the day. By the time we get to the 20th century, recipe publications are highly popular mostly as a result of more people being able to read, people having increased free time and having more money to spend. |
We hope you enjoy this Apple Pecan Bread Pudding recipe.
