1 cup bread, cubed
1/2 cup apples, chopped
1/4 cup dried cranberries, or cherries, cho, pped apricot
1 egg
1/4 cup granulated sugar
1 tsp vanilla
1/2 cup milk
1 tsp butter
1 cinnamon
Directions
In lightly greased 2-cup baking dish, toss together bread, apples and
cranberries.
In small bowl, whisk together egg, sugar and vanilla. In small
saucepan, heat milk with butter just until steaming; whisk into egg
mixture in steady stream. Pour over bread mixture; let stand for 5
minutes, gently pressing down occasionally to soak bread.
Sprinkly lightly with cinnamon to taste.
Bake in 350F 180C oven for about 30 minutes or just until puffed and
knife inserted in centre comes out clean. Broil for about 2 minutes
or until golden and crusty on top.
Per Serving: about 285 calories, 7 g protein, 6 g fat,
51 g carbohydrate
Source: Canadian Living magazine [Jan 96] Presented in an article by
Carol Ferguson. Recipes from Canadian Living Test Kitchen.
[-=PAM=-] PA_Meadows@msn.com
Servings: 2 servings
Live-Well: Fruity Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into the distant past, in fact as far as ancient Egypt, and quite possibly further than that. Interesting though that is, in the main part, these early recipes were just basic pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to academics are a few clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. During the time of the Romans a man called Apicius assembled a few documents showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and desserts, something we still use today. Aspicius also recounts how the cooks of his times were skilled in the use of many spices, including a few that are still present in modern kitchens such as thyme, fennel and dill. Over the next few hundred years, the powerful families of the West strove to lay on the most exotic meals, and as a result the best chefs and their collection of recipes were at a premium. However, it was during the 1800s that cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. The arrival of TV brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Live Well_ Fruity Bread Pudding recipe.
