3/4 cup maple syrup
3 each slices bread without crusts
1 tbsp butter
1/2 cup nutmeats or raisins
1 tsp lemon juice
2 each eggs
2 cup milk
1/4 tsp salt
1/4 tsp vanilla
Directions
Pour maple syrup in top of double boiler. Butter each slice of bread
and cube. Add to syrup. Add nuts or raisins and lemon juice. Beat
together eggs, milk, salt and vanilla and pour over bread mixture. Do
not stir. Set over gently boiling water. Cook 1 hour. This makes its
own sauce. Spoon it over each serving. By Bill and Tina Schneider
From Maple Dessert Recipes by Massachusetts Maple Syrup
Producers Association P.O. Box 377 Ashfield, MA 01330
Servings: 4 servings
Maple Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert
The History of Recipes
We are able to track the history of `recipes` far back into antiquity, in truth as far into history as early Egypt, and possibly even further than that. In practice though, generally, these ancient records were just basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics is a collection of stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As we move into The time of the romans around 25BC a roman called Apicius wrote some scripts which described recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main course and afters, a very modern way of dining. Additionally, he describes how the ancient chefs used a wide range of herbs and spices, including a few that are still present in modern kitchens like thyme, fennel and asafoetida. As we move on, we find two interesting recipe books which appeared in the 14th Century ; a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the spicy food that we all know today, but rather recipes for the types of food enjoyed by the nobility of those days. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab countries, such as basil and coriander. These new culinary innovations led to a torrent in manuscripts on cookery, the majority of which still exist in private collections. During the next few centuries, the powerful and wealthy houses tried to serve up the most extravagent meals, and as a consequence, cooks and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century that cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, verifying, and recording recipes to help cooks of their time. By the advent of the 20th century, cook books are starting to become popular mostly as a result of more people being able to read, people having more free time and having more disposable income. The revolution that is television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Maple Bread Pudding recipe.
