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 actually possible to trace the history of written recipes way back into antiquity, in fact as far into history as the early Egyptians, and possibly even further than that. Having said that, mostly, these early records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Later on, in The time of the roman empire around 25BC a roman called Apicius created some documents describing recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the cooks of his times used a good variety of herbs and spices, including a few that are still present in modern kitchens for example basil, rue and parsley. During the following few hundred years, the powerful and rich competed with each other to serve the most extravagent meals, and as a consequence, the best cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes common in their social group. By the time we get to the 1900s, cookbooks are in high demand, mostly as a result of more people being able to read, more leisure time and having more money to spend. |
We hope you enjoy this Louisburg Cafe Bread Pudding recipe.
