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
Written recipes as an idea can be traced far back into history, certainly as far into history as the Egyptians, and maybe even further. However, these, ancient records were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians are some ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in The time of the romans 25BC a roman called Apicius wrote a few documents describing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the chefs of Roman times were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens such as basil, fennel and asafoetida. Over the succeeding few centuries, the powerful and wealthy competed with each other to lay on the best banquets, and because of this chefs and their recipes were much in demand. Nevertheless, it was during the nineteenth century that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, testing, and recording popular recipes of the day. When we get to the 20th century, cook books were in high demand, due to higher levels of literacy, leisure time and having more money. |
We hope you enjoy this Baked Stuffed French Toast recipe.
