FORMATTED BY S.GRABOWSKI
5 1/2 cup cubed fresh or stale
1 sourdough, wheat, or rye
1 bread
1/2 cup raisins
1 tbsp caraway seeds ->or<-
1 anise seeds
5 cup diced apples
1/2 cup apple bitter
1 tbsp sunflower butter ->or<-
1 tahini
1 cup water
2 tbsp mellow or sweet miso
2 cup amazake beverage (original) >or<-
1 vanilla soy milk
Directions
Cube bread and toss in a large bowl with raisins and caraway seeds.
Stale bread may be used instead of fresh. Toss apples in a bolw with
bread cubes.
Combine apple and sunflower butter (or tahini), 1 cup water, miso,
amazake or soy milk, then pour liquid mixture over apples and bread.
Stir to coat. Spoon mixture into a lightly oiled 2-quart casserole
dish or two 9-inch pie plates or cake pans. Cover with lid
(oven-proof).
Allow mixture to sit for 2 to 4 hours before baking so bread will
soak up flavors. Bake covered at 350F for 1 hour or until slightly
firm and mixture pulls away from sides slightly. Then remove from
oven and spoon into individual dessert cups. An ice cream scooper
works well. Allow to cool slightly and then serve.
Total calories per serving: 242 Fat: 4 grams From the Vegetarian
Journal Nov/Dec 1992 page 15
Servings: 8 servings
Apple & Rye Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Bread Pudding; Breads; Dessert
The History of Recipes
We are able to trace the history of meal recipes back into history, certainly as far back into recorded history as the Egyptians, and maybe even further. Interesting though that is, sadly, these ancient cookbooks were just very basic pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a man called Apicius compiled a few scripts detailing recipes prepared by his fellow Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, main course and desserts, a very modern way of dining. Aspicius describes how the Roman chefs were skilled in the use of a wide range of herbs and spices, including many that are still in use today such as bay, mint and dill. Later, in the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from the East, including spices such as coriander, parsley, and basil. These new foods and tastes prompted an increase in books on cooking, most of which still exist in private collections. During the next few centuries, the wealthy families of Wesstern Europe competed to serve the best banquets, and as a result chefs and their recipes were highly sought after. However, it wasn`t until the nineteenth century that fine cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and recording popular recipes of the day. The revolution that is television brought us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Apple & Rye Bread Pudding recipe.
