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
Food historians have found proof that recipes existed way back into the far past, at least as far back into recorded history as the early Egyptians, and potentially, even further back. In practice though, these, ancient cookbooks were just basic pictorial instructions for food preparation.
Interestingly, the oldest recipe discovered, according to academics are a few clay tablets in ancient Sumerian which describe the preparation 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. Later on, in Roman times 25BC a roman called Apicius assembled a collection of scripts describing recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were split into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman chefs made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs such as thyme, fennel and dill. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to a surge in manuscripts on cookery, some of which are now in private cookery archives. During the succeeding few hundred years, the upper-class families of Wesstern Europe competed with each other to serve up the most exotic banquets, and consequentially the best chefs and their collection of recipes were at a premium. However, it was during the 1800s the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cooking books are in high demand, mostly due to better eduction, people having increased spare time and having more disposable income. |
We hope you enjoy this Mexican Bread Pudding With Apples~ Raisins~ A recipe.
