1 qt water
1 lb brown sugar
1 3 in stick cinnamon
1 whole clove
6 slices toast, cubed (or equivalent, of leftover pou
3 bananas or apples, sliced
1 cup raisins
1 cup peanuts, chopped
1/2 cup blanched almonds, chopped
1/2 lb monterey jack cheese, cubed.
Directions
RE: Mexican Bread Pudding DATE: 03-17-91 AREA: COOKING
Another untried recipe, offered as ransom for recipes stolen,
off-topic postings, and ill received boasting about Texas.......
Recipe quoted from Elena's Secretes of Mexican Cooking, Elena Zelayeta
"This dessert is usually served during Lent. The combination of
cheese and fruits may sound strange, but it's extremely popular in
Mexico and I know many Americans who rave over it.
Boil water, sugar, stick cinnamon an dclove together until syrupy.
Butter a casserole generously and put in a layer of bread or cake
cubes. Cover with a layer of banana or apple slices and sprinkle with
some of the raisins, peanuts, almonds and cheese cubes. Repeat the
layers until all ingredients are used. Remove stick cinnamon and
clove from syrup and pour syrup over
Servings: 6 servings
Mexican Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Mexican
The History of Recipes
We can follow the history of meal recipes far back into ancient history, certainly as far into history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, sadly, these early cook books were just basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to experts are a few clay 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 making anyone who tried it feel wonderful. Progressing into The time of the romans around 25BC a roman called Apicius wrote a number of scripts detailing recipes cooked by the Romans. In his scrolls, he recounts how the meals were divided into appetizers, main course and desserts, a style of dining still practiced today. Additionally, he describes how the Romans made use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example bay, rue and parsley. Later, in the 15th century, people returning from the crusades brought back many spices and herbs from middle-east cuisine, including spices like basil and coriander. These new foods and tastes led to a torrent in recipe books, many of which are now in private collections. During the next few hundred years, the powerful and rich houses competed to offer the most exotic banquets, and because of this the best chefs and their recipe collections became highly prized. However, it was during the nineteenth century that cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes of the day. Like it or not, the introduction of TV gave us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Mexican Bread Pudding recipe.
