8 slices stale bread/challah
2 eggs
1/4 cup sugar
1/2 cup seedles raisins
1 pt nondairy creamer
1 pt water
1/2 tsp cinnamon
1 tsp lemon extract/flavoring
1 cup slightly salted water
Directions
Dip slices of stale bread in salted water until soft. Drain and place
in a bowl, ading well-beaten eggs, sugar and raisins.
Scald nondairy creamer combined with water; add cinnamon and lemon
extract and blend. Pour over bread and fill greased pudding dish
with mixture.
Set in pan of hot water and bake in 350 F. oven for abt. 45 min.
Serve with Honey Sauce. See MM#: 8
Servings: 6 servings
Louisiana Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert
The History of Recipes
Historians have tracked the existence of recipes far back into distant history, certainly as far back as the early Egyptians, and possibly even further than that. Interesting though that maybe, generally, these old records were just very simple hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Later on, in The time of the romans 25BC a man called Apicius created a collection of scripts which described recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals were divided into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient cooks made use of many spices and herbs, including some that we all recognise such as bay, rue and parsley. Over the succeeding few centuries, the rich families of Europe tried to serve up the most extravagent banquests, and as a result cooks and their recipes were much in demand. Even so, it was during the 1800s that cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording popular recipes of the day. When we get to the 20th century, cooking publications are increasing in popularity as a result of increased literacy, more free time and having more money. The TV revolution brought us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Louisiana Bread Pudding recipe.
