1/2 cup raisins
1/2 cup brandy
1/4 cup butter or margarine
8 slices day-old bread,
1 (lightly toasted)
1 cup firmly packed brown sugar
2 tsp ground cinnamon
1/4 tsp ground allspice
3 eggs
1/4 tsp salt
1 tsp vanilla extract
3 cup milk, scanded and cooked
Directions
Cover raisins with brandy; set aside. Spread 1-1/2 teaspoons butter
on each bread slice. Cut bread into 1-inch cubes; set aside.
Combine brown sugar, cinnamon, and allspice; reserve 3 teaspoons of
this mixture. Toss bread cubes with remaining sugar mixture. Place
half of bread cube mixture in a lightly greased 1-1/2 quart
casserole. Drain raisins; place half of raisins over bread cube
mixture. Repeat layers.
Combine eggs, salt, and vanilla in a medium mixing bowl. Beat at
medium speed of electric mixer 1 minute; gradually stir in milk. Pour
over mixture in casserole dish; let stand 5 minutes. Sprinkle with
reserve sugar mixture.
Bake at 325 degrees for 45 to 50 minutes. Serve warm. From: Dale
Shipp Date: 10-17-93
Servings: 8 servings
Old-Fashioned Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert
The History of Recipes
Academics have found proof that recipes existed way back into antiquity, in fact as far back as the Egyptians, and quite possibly further than that. However, these, old cookbooks were just basic pictorial instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to food historians is a series of tablets in ancient Sumerian which describe 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, wonderful and blissful`. Later on, in Roman times 25BC a roman called Apicius compiled a few documents showing how to cook the recipes cooked by the Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main course and desserts, something that is very familiar to us today. This early Roman chef describes how the early Romans made use of many herbs and spices, including a few you will know for example thyme, mint and dill. During the succeeding few hundred years, the rich and powerful families of Europe strove to offer the best banquets, and as a consequence, the best cooks and their recipes could command a high salary. Nevertheless, it was during the nineteenth century that cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down recipes common in their social group. By the arrival of the 1900s, cookery publications are greatly in demand due to more people being able to read, more leisure time and having more money to spend. Like it or not, the introduction of television brings us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Old Fashioned Bread Pudding recipe.
