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
Academics have proved the existence of recipes back into antiquity, in fact as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that is, sadly, these ancient cook books were just basic hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe discovered, according to food historians is a series of stone tablets in Sumerian which show the preparation 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 blissful. During Roman times around 25BC a man called Apicius created a few documents describing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. This early Roman chef describes how the ancient cooks were skilled in the use of a wide range of aromatic flavors, including a few that are still present in modern kitchens like thyme, fennel and dill. As our culinary historical trip moves on a few more years we have a couple of interesting recipe books which date from the 1300s : a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian food that is popular today, but rather accounts of the types of food on the tables of the nobility of that period. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from the holy land, including spices such as parsley, basil and rosemary. These new foods and tastes prompted an explosion in recipe publications, many of which still exist in private cookery archives. By the arrival of the 1900s, cooking publications are in high demand, mostly due to better eduction, more spare time and having more money to spend. Like it or not, the introduction of television brings us cooking programs and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Louisiana Bread Pudding recipe.
