2 cup nonfat milk
3/4 cup maple syrup
1 tbsp ground cinnamon
1 cup egg whites (6-8 eggs)
4 cup diced bread
2 cup apple, peeled, cored and
1 diced
1 cup raisins
Directions
Preheat the oven to 350F. In a large bowl, combine the milk, maple
syrup, and cinnamon. In another bowl, beat the egg whites until
frothy. Add the egg whites to the milk mixture and stir to combine
thoroughly. Add the bread and toss well. Set aside to soak for 30
minutes. Fold in the diced apples and raisins and pour into a
nonstick or lightly oiled 8x12x2" baking dish. Bake for 45-50
minutes, or until the top is very brown and crisp. A knife inserted
into the middle should come out clean at this point. Serve warm or at
room temperature.
Servings: 12 servings
Apple Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Bread Pudding; Breads; Dessert
The History of Recipes
We are able to follow the history of `recipes` way back into antiquity, in truth as far back into recorded history as ancient Egypt, and possibly even further. In practice though, generally, these old cookbooks were just simple pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to food historians are a few clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few scripts which described recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient chefs used a wide range of aromatic flavors, including a few that will be familiar to modern chefs for example basil, fennel and asafoetida. As we move on, there were a couple of interesting cookery books which appeared in the 1300s ; a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are not about the spicy food that is served today, but rather accounts of the types of food prepared by the chefs of the rich and powerful of the period. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from the Middle-East, such as parsley and basil. These new culinary innovations was responsible for a torrent in books on cooking, the majority of which still exist in private cookery archives. By the advent of the 20th century, cookery books were increasing in popularity mostly as a result of increased literacy, more free time and having more money to spend. |
We hope you enjoy this Apple Bread Pudding recipe.
