1 dash ground cinnamon
2 eggs
1/2 cup butter
1 lb apricots*
1/2 cup stale bread crumbs,w/o crust
1 cup milk
1/3 cup sugar
1/8 tsp salt
Directions
*Note: Apricots should be pitted and quartered. Melt 3 tbs. butter in
saucepan over medium heat. Add and cook apricots, tossing
occasionally, until tender and translucent. Remove apricots. Add
remaining butter to saucepan and cook bread crumbs over very low
heat, stirring regularly, until uniformly golden and crisp. Spread
crumbs in bottom of lightly buttered gratin dish. Arrange apricots on
bed of crumbs and sprinkle lightly with cinnamon. Whisk together
milk, eggs, sugar and salt in bowl. Pour liquid slowly over apricots.
Bake at 325 degrees l/2 hour. Makes 4 servings and for those of you
interested, each serving contains 444 calories, 476 mg. sodium, l74
mg. cholesterol, 28 grams fat, 43 grams carbohydrates, 9 grams
protein, 0.72 gram fiber. From the LA Times, shared by Punky
Frischknecht Prodigy ID# SMCD91F.
Servings: 4 servings
Apricot-And-Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Fruit
The History of Recipes
Written cooking instructions as an idea can be observed far back into ancient history, in fact as far back into history as ancient Egypt, and potentially, even further back. Having said that, in the main part, these old records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to historians is a series of 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 anyone who drank it feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, there were a couple of books which appeared in the fourteenth century ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the spicy food that is served today, but rather accounts of the types of meals prepared by the cooks of the rich people of that time. Over the succeeding few hundred years, the upper classes strove to serve the most exotic meals, and consequentially the best chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 19th century that fine cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookery books are greatly in demand mostly as a result of better eduction, people having increased spare time and having more money. |
We hope you enjoy this Apricot And Bread Pudding recipe.
