6 eggs, beaten
6 cup milk
3/4 cup sugar
1 cup raisins
12 cup broken bread or rolls or doughnuts
Directions
Combine first 4 ingredients in a large bowl. Blend in pieces of bread,
rolls, or doughnuts. Pour mixture into a 13" x 9" x 2" baking pan.
Bake at 350 for 45 minutes or until set.
Servings: 24 servings
Louisburg Cafe Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert
The History of Recipes
It is quite feasible to follow the history of recipes far back into the distant past, in fact as far as pharonic Egypt, and possibly even further than that. Interesting though that maybe, sadly, these ancient records were just primitive hieroglyphic instructions for food preparation.
Progressing into The time of the romans around 25BC a roman called Apicius created a few scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, main course and dessert, something that is very familiar to us today. This early Roman chef tells us how the early Romans were skilled in the use of many different spices, including a few that will be familiar to modern cooks like basil, rue and dill. During the next few hundred years, the families of Europe strove to lay on the most extravagent meals, and consequentially cooks and their collection of recipes were highly sought after. Even so, it wasn`t until the nineteenth century that fine cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookbooks were starting to become popular mostly as a result of better eduction, people having more free time and disposable income. |
We hope you enjoy this Louisburg Cafe Bread Pudding recipe.
