3 lb french bread (wide loaf), un
4 oz almonds, dry-roasted, diced
8 oz cream cheese, softened
1/2 cup raspberry preserves
24 eggs
1 1/2 qt milk
1 tsp almond extract
1 tsp vanilla extract
1 tsp cinnamon
1 butter, maple syrup, powdere
Directions
Recipe by: Blue Diamond Growers Cut bread into 1-inch slices and cut a
pocket into each side. Combine almonds, cream cheese and preserves and
stuff into bread pockets. Beat together eggs, milk and flavorings.
Soak bread and saute in butter until browned on both sides. Serve 2-4
slices per person.
Servings: 6 servings
Almond Cream Cheese Stuffed French Toast Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Cheese; French
The History of Recipes
It is possible to follow the history of meal recipes back into antiquity, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. However, these, ancient cook books were just primitive pictorial instructions for meal preparation.
In fact, the most ancient recipe found, according to experts in ancient history are a few tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Later on, in The time of the romans around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes prepared by the Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius recounts how the Romans made use of many different spices and herbs, including a few that will be familiar to modern chefs such as thyme, rue and dill. Later on in the 1400s, the Crusaders brought back many new foods and spices from the Middle-East, including rosemary and coriander. The introduction of these new foods and spices prompted a torrent in recipe manuscripts, the majority of which are now in private cookery archives. For the decades that followed, the wealthy families of the West strove to lay on the most extravagent banquests, and as a result the best cooks and their recipe collections increased in prestige. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. The arrival of television brought us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Almond Cream Cheese Stuffed French Toast recipe.
