4 large eggs, lightly beaten
1/4 cup sugar
1/4 tsp ground nutmeg
2/3 cup orange juice
1/3 cup milk
1/2 tsp vanilla extract
1 (16-oz) loaf italian bread, cut in, to 1-inch slices
2/3 cup butter or margarine, melted
1/2 cup macadamia nuts, chopped
1 garnishes: powdered sugar, ground, nutmeg
Directions
Combine eggs and next 5 ingredients, stirring well.
Fit bread slices in a single layer into a lightly greased 13x9x2-inch
baking dish. Pour egg mixture over bread slices; cover and refrigerate
hours or overnight, turning bread once.
Pour butter in a 15x10x2-inch jellyroll pan; place bread slices in a
single layer in pan.
Bake at 400 degrees for 10 minutes; sprinkle with nuts. Bake 10 additi
minutes. Garnish, if desired, and serve immediately with maple syrup.
Source: Country Living, November 1995
Servings: 6 servings
Macadamia Nut French Toast Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French; Nut
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into distant history, in fact as far back into recorded history as the Egyptians, and quite possibly further than that. Interesting though that is, sadly, these old records were just simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe found, according to historians is a series of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Progressing into The time of the romans around 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Additionally, he describes how the early Romans were skilled in the use of many different aromatic flavors, including many that are still in use today such as bay, mint and dill. Moving on, we have a couple of books from the fourteenth century - one book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian food that appears on menues today, but instead descriptions of the types of food on the menus of the nobility of that period. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the East, including coriander, parsley, and rosemary. These new foods and tastes caused an eruption in publications on food, some of which are kept safe in academic collections. During the next few hundred years, the wealthy families of Europe strove to serve the best banquets, and as a result the best cooks and their recipes were greatly in demand. However, it wasn`t until the 19th century that fine cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, trying out, and recording popular recipes of the day. By the time we get to the twentieth century, recipe books were greatly in demand due to increased literacy, people having increased free time and having more money. Like it or not, the introduction of TV brought us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Macadamia Nut French Toast recipe.
