4 cup boiling water
2 cup brown sugar
1 whole clove
1 stick cinnamon
1/4 cup butter
1 loaf raisin bread-cut in 1
1 cubes
1 cup raisins
1 cup chopped walnuts
1/4 lb shredded monterey jack
1 cheese
1/4 lb shredded colby cheese --
1 longhorn style
Directions
To one quart boiling water add brown sugar, clove, cinnamon, and
butter. Simmer until light syrup forms, then remove the clove and
cinnamon. Cut 1 loaf raisin bread into cubes and dry in 250F oven
until crusty. Rinse 1 cup raisins in hot water, then drain. In a
large buttered baking dish, continuously layer the bread cubes,
raisins, walnuts, Monterey Jack cheese, and longhorn cheese
(cheddar-jack) until all ingredients are used. Spoon the hot syrup
evenly over the bread mixture. Bake in a preheated oven at 350F for
30 minutes. Serve hot or cold. Makes 6 to 8 portions.
Recipe By : Pickard. The 27 Ingredient Chili Con Carne Murders
Servings: 8 servings
Capirotada - Mexican Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Mexican
The History of Recipes
We are able to follow the history of `recipes` way back into distant history, certainly as far as the early Egyptians, and maybe further still. Interesting though that is, sadly, these early cook books were just simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone 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 making people feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents detailing recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius also recounts how the Romans were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. In the 15th century, the Crusaders brought back a variety of foods and herbs from Arab cuisine, such as coriander, parsley, and rosemary. These new foods and spices caused an eruption in recipe books, the majority of which are now in private cookery archives. Over the following few centuries, the powerful families of Europe competed to lay on the most exotic meals, and because of this cooks and their recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century that cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing popular recipes of the day. By the arrival of the twentieth century, recipe publications were highly popular mostly as a result of higher levels of literacy, people having more free time and having more money. |
We hope you enjoy this Capirotada Mexican Bread Pudding recipe.
