LORELI AGUDA WSKD49A
28 caramels
1/4 cup water
4 cup bread cubes
4 cup apples, peeled and sliced
5 eggs, slightly beaten
2 cup milk
1/4 cup sugar
1 tsp vanilla
1/4 tsp salt
1/4 tsp cinnamon
Directions
Melt caramels with water in a covered double boiler or in a saucepan
over low heat. Stir occasionally until sauce is smooth. Place bread
cubes in greased 12x8 inch baking dish. Top with apple slices.
Combine eggs, milk, sugar, vanilla, salt and cinnamon; pour over
apples. Cover with caramel sauce. Set dish in large pan on oven rack;
pour in boiling water to 1/2 inch depth. Bake at 325~ for 1 hour and
20 minutes or until knife inserted halfway between center and outside
edge comes out clean. Serve hot or cold.
Shared by Judi M. Phelps
Servings: 10 servings
Caramel Apple Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Candy; Dessert
The History of Recipes
We are able to trace the history of `recipes` far back into distant history, in truth as far back as the Egyptians, and potentially, even further back. Interesting though that maybe, generally, these old recipes were just very simple pictorial recipes for food preparation.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history are some ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents detailing recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and desserts, a very modern way of dining. Aspicius also tells us how the cooks of Roman times were skilled in the use of many different aromatic flavors, including many that are still in use today for example bay, mint and parsley. In the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including spices like basil and coriander. The introduction of these new tastes created an eruption in recipe books, most of which are now in private libraries. The arrival of TV brings us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Caramel Apple Bread Pudding recipe.
