4 large slices sourdough bread, crusts remo, ved,
1 cubed
8 oz cream cheese, cut into cubes (1 pac, kage)
1 large granny smith apple, peeled and chop, ped
6 eggs
1 cup milk
1 1/2 tsp ground cinnamon
2 to 3 tbl powdered sugar
Directions
Maple, apricot, blueberry, or raspberry syrup
Preheat the oven to 375F. Place half of the bread cubes in an
ungreased 11 x 7-inch baking dish. Cover with the cream cheese
cubes, distributing evenly. Sprinkle with the chopped apple. Top
evenly with the remaining bread cubes.
Beat together the eggs, milk, and cinnamon until well blended. Pour
over the bread mixture in the dish. Bake for about 35 minutes or
until set. Sprinkle with the powdered sugar. Serve with maple or
fruit syrup.
Serves four.
[THE EVENING SUN; October 31, 1990]
Posted by Fred Peters.
Servings: 6 servings
Baked Stuffed French Toast Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into distant history, in fact as far back into history as the early Egyptians, and possibly even further. However, sadly, these ancient records were just primitive hieroglyphic recipes for food preparation.
In fact, the oldest recipe discovered so far, according to food historians is a series of stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Later on, in Roman times around 25BC a man called Apicius assembled a number of scripts describing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into starters, entrees and desserts, something we still use today. Aspicius informs us how the cooks of his times used a good variety of spices and herbs, including some that we all recognise like thyme, mint and dill. For the next few years, the powerful families of Wesstern Europe competed with each other to lay on the best banquets, and because of this the best chefs and their recipe collections were at a premium. Even so, it was during the 1800s that cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, testing, and writing down recipes to help cooks of their time. The introduction of the TV brought us cooking programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Baked Stuffed French Toast recipe.
