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
Written cooking instructions as a concept can be tracked way back into the distant past, in fact as far as pharonic Egypt, and maybe further still. Interesting though that is, in the main part, these old cook books were just very simple pictorial instructions for preparing meals.
Later on, in The time of the romans 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes prepared by the Romans. In his works, he describes how the meals were separated into appetizers, main course and afters, something we still use today. He also recounts how the Roman cooks used a wide range of spices, including many that are still in use today such as bay, fennel and parsley. Later on, in the 15th century, the Crusaders brought back many new foods and spices from the East, including parsley, basil and rosemary. These new foods and tastes led to an increase in manuscripts on cooking, most of which still exist in academic collections. When we get to the 20th century, recipe books are starting to become popular as a result of increased literacy, more leisure time and being a little richer. |
We hope you enjoy this Mexican Bread Pudding With Apples~ Raisins~ A recipe.
