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 can read the history of written recipes far back into distant history, in fact as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, sadly, these old cook books were just simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe in existence, according to academics is a collection of ancient tablets in the Sumerian language describing 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 blissful and exhilarated. Later on, in Roman times around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman chefs used a good variety of spices and herbs, including many that are still in use today such as thyme, rue and dill. Later on in the 1400s, people returning from the crusades brought back a variety of foods and spices from Arab cooking, including basil and coriander. These new spices and herbs prompted an outbreak in recipe publications, the majority of which are now in private libraries. For the next few years, the powerful and wealthy strove to offer the most extravagent banquests, and as a consequence, the best cooks and their recipe collections were at a premium. Even so, it wasn`t until the 1800s that haute cuisine and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and recording popular recipes of the day. By the advent of the twentieth century, cookbooks are greatly in demand as a result of more people being able to read, more leisure time and having more disposable income. The introduction of the TV gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Apple Bread Pudding recipe.
