10 oz french bread, stale crumbled
4 cup milk
1 1/4 cup sugar
3 each egg
2 tbsp vanilla
1 cup coconut,
1 cup pecans, chopped
1 cup raisins
1 tbsp cinnamon,
1 tbsp nutmeg
Directions
Combine all ingredients. Mixture should be very moist but not
soupy. Pour into buttered 9 x 12 or larger baking dish. Place into
non-preheated oven.
Bake at 350 for approx 1 hr 15 min until top is golden brown. Sauce:
Cream butter and sugar over med heat till all butter is absorbed.
Remove from heat and blend in egg yolk. Pour in bourbon gradually to
taste, stirring constantly. Sauce thickens as it cooks. Serve warm
over warm pudding, or cold over cold (or warm over cold etc.).
Wonderful stuff!
-Robbie FROM: ROBBIE WARINNER (TPBD20B)
Servings: 16 servings
New Orleans Bread Pudding *** Tpbd20p Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert
The History of Recipes
Historians have traced the existence of recipes back into the distant past, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Having said that, generally, these ancient cookbooks were just basic hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to historians is a collection of ancient tablets in ancient 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 making drinkers feel wonderful and blissful. Progressing into The time of the romans 25BC a man called Apicius assembled a number of documents which described recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were split into starters, entrees and afters, a very modern way of dining. Additionally, he informs us how the ancient Romans were skilled in the use of a wide range of spices, including many that are still in use today for example basil, fennel and parsley. Over the following few centuries, the powerful families of Wesstern Europe tried to serve the most extravagent banquests, and consequentially the best cooks and their collection of recipes were much in demand. Nevertheless, it was during the 1800s the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and recording recipes of the day. By the arrival of the twentieth century, recipe books are increasing in popularity as a result of better eduction, people having more spare time and having more money. |
We hope you enjoy this New Orleans Bread Pudding ___ Tpbd20p recipe.
