3 eggs or equivalent egg
1 substitute
1/4 cup dark honey (or 3x this if
1 you want it sweet)
1 1/2 cup nonfat plain yogurt
1 (approx)
1 micro dash of salt
8 slice cracked wheat bread
1 cup dried pitted cherries
1/2 cup organic red flame raisins
1 spice (optional)
Directions
Boil some water, pour over cherries and raisins to soak, set aside.
Beat the eggs and honey with a fork until well blended. Stir in
yogurt and salt. Break up about 8 slices of cracked wheat bread, or
crumble it up, and stir in. Add in plumped up cherries and raisins,
drain the water off first. Pour into a greased 5" x 7" pan, or a
large pie tin. Bake 400 F until the aroma of bread pudding hits your
nose, about 40 minutes.
Serve with a little cinnamon sprinkled on top.
Notes: This is just right in terms of sweetness for me. In order to
try to placate the sugar gods, I tried it out with caramel sauce, and
it ruined it for me. Nothing like the taste of burnt sugar to dull
one's taste buds. Nonetheless, the caramel sauce recipe follows.
Optionally mix some spices in with the eggs before baking, such as
1/4 - 1/2 t of cinnamon, mace, allspice, or cardomon powder.
From: Lu Bozinovich
#164, Aug. 9, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Cherry Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Fruit
The History of Recipes
Food historians have proved the existence of recipes back into the distant past, at least as far back into recorded history as ancient Egypt, and maybe further still. Having said that, these, ancient cook books were just very basic hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to academics is a series of tablets in ancient Sumerian 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 drinkers feel `blissful`. Progressing into The time of the romans 25BC a man called Apicius assembled a number of documents describing recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and desserts, a very modern way of dining. Additionally, he recounts how the cooks of his times used many spices and herbs, including a few that are still present in modern kitchens for example thyme, fennel and dill. As our culinary historical trip moves to more modern times there are a couple of interesting books which appeared in the 14th Century ; a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the spicy food that we all know today, but instead descriptions of the types of food prepared by the chefs of the upper classes of the period. In the 15th century, the Crusaders brought back many foods and herbs from Arab cuisine, including rosemary and coriander. These new culinary innovations caused an outbreak in books on cooking, most of which are kept safe in academic collections. Over the next few centuries, the powerful families of Wesstern Europe competed with each other to serve up the most exotic meals, and because of this the best cooks and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, testing, and recording recipes of the day. By the arrival of the twentieth century, recipe publications were in high demand, mostly as a result of higher levels of literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Cherry Bread Pudding recipe.
