1 egg
1/4 cup milk
1 stick (4 oz) butter, melted
4 cup stale french bread cubes, 3/4-inch
3 oz cheddar cheese cut into 1/4-inch di, ce (about 2/3
1/2 cup walnuts, chopped
1 tsp ground cinnamon
3/4 cup dark brown sugar, packed
1/2 cup raisins
1 medium apple, peeled, cored, and cut in
1/2 tsp vanilla extract
1 poor man's rum and butter
1 sauce (see separate recipe)
1 whipped cream or
1 vanilla ice cream
Directions
Preheat oven to 350 degrees F. In a large bowl, beat together egg,
milk, and melted butter. Add bread cubes and toss to moisten evenly.
Add cheese and nuts and sprinkle on cinnamon. Stir gently to combine.
In a medium saucepan, combine brown sugar, raisins, apple, and 1 cup
water. Cook over medium heat until apple is just softened, about 3
minutes. Remove from heat and stir in vanilla.
Place half of bread mixture in bottom of a buttered 1-1/2 quart
casserole. Spread evenly. With a slotted spoon, lift raisins and
apples from syrup and distribute over bread. Cover with remaining
bread mixture. Pour syrup evenly over surface. With back of a wooden
spoon, press bread mixture to soak with syrup.
Bake 30 to 35 minutes, or until top is lightly browned and pudding is
set. Serve warm with rum sauce, whipped cream, or vanilla ice cream.
Source: 365 Easy Mexican Recipes by Marge Poore.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Servings: 6 servings
Mexican Bread Pudding With Apples~ Raisins~ A Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Bread Pudding; Breads; Dessert
The History of Recipes
Historians have proved the existance of recipes back into the far past, in fact as far back as early Egypt, and potentially, even further back. In practice though, sadly, these early cook books were just very simple pictorial instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to academics are a few clay 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 making those who drank it feel blissful and exhilarated. During Roman times around 25BC a man called Apicius created a number of scripts showing how to cook the recipes cooked by the Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius describes how the Roman chefs were skilled in the use of a wide range of herbs and spices, including some familiar names such as thyme, mint and parsley. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab countries, including spices like coriander, parsley, basil and rosemary. These new culinary innovations prompted an outbreak in recipe manuscripts, most of which are kept safe in private cookery archives. During the succeeding few hundred years, the rich families of the West strove to offer the most exotic meals, and as a consequence, the best chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, verifying, and writing down popular recipes of the day. By the arrival of the 20th century, cooking publications were greatly in demand mostly as a result of more people being able to read, people having increased leisure time and having more disposable income. Like it or not, the introduction of television brings us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing us all to access thousands of recipes just like those on our web site. |
We hope you enjoy this Mexican Bread Pudding With Apples~ Raisins~ A recipe.
