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
We can follow the history of meal recipes way back into the distant past, in fact as far back as the Egyptians, and potentially, even further back. Having said that, sadly, these old records were just very basic hieroglyphic recipes for meal preparation.
During the time of the Roman Empire a roman called Apicius wrote a few documents describing recipes cooked by the Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius informs us how the chefs of Roman times used a wide range of spices, including a few that will be familiar to modern chefs such as thyme, rue and asafoetida. Over the following few hundred years, the powerful and wealthy competed with each other to lay on the most exotic banquets, and as a consequence, chefs and their recipes were at a premium. Nevertheless, it wasn`t until the 1800s that cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. Like it or not, the introduction of television gave us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Apricot And Bread Pudding recipe.
