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
We are able to follow the history of meal recipes way back into the far past, certainly as far back into recorded history as early Egypt, and potentially, even further back. Interesting though that is, mostly, these early cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts are some ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents which described recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into starters, main course and desserts, a very modern way of dining. Aspicius informs us how the ancient chefs used a wide range of herbs, including a few you will know like basil, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the holy land, including spices such as basil and rosemary. These new herbs and spices was responsible for an increase in recipe books, most of which are kept safe in academic collections. During the following few hundred years, the upper-class families of the West tried to lay on the most extravagent meals, and consequentially chefs and their collection of recipes became highly prized. Even so, it was during the nineteenth century that cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookery publications are increasing in popularity mostly as a result of better eduction, more spare time and disposable income. |
We hope you enjoy this New Orleans Bread Pudding ___ Tpbd20p recipe.
