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
It is quite feasible to trace the history of transcribed cooking instructions way back into distant history, in truth as far into history as the Egyptians, and maybe even further. In practice though, in the main part, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to academics is a collection of stone tablets in 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 anyone who tried it feel exhilarated. Closer to modern times, there were two interesting recipe books from the 1300s : a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian curry that appears on menues today, but instead descriptions of the types of food on the tables of the wealthy. Later, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices such as parsley, basil and rosemary. The introduction of these new tastes led to an increase in recipe books, some of which are kept safe in academic collections. During the next few hundred years, the upper-class families of the West tried to serve up the best banquets, and as a consequence, chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the nineteenth century that cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes common in their social group. By the time we get to the twentieth century, cookery publications were starting to become popular due to more people being able to read, leisure time and having more disposable income. Like it or not, the introduction of TV brings us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Cherry Bread Pudding recipe.
