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
It is possible to follow the history of meal recipes way back into antiquity, at least as far into history as pharonic Egypt, and maybe even further. However, sadly, these ancient cook books were just very basic hieroglyphic or cunieform recipes for preparing food.
Later on, in The time of the romans around 25BC a roman called Apicius compiled a few scripts detailing recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals were divided into appetizers, main meal and afters, a very modern way of dining. Additionally, he describes how the cooks of Roman times used a good variety of herbs, including many that are still in use today such as basil, fennel and asafoetida. For the decades that followed, the rich and powerful families of Wesstern Europe competed to offer the most extravagent meals, and consequentially chefs and their recipe collections were much in demand. Nevertheless, it was during the 19th century the formal cooking and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the 20th century, cookery books were in great demand, as a result of better eduction, leisure time and having more money. |
We hope you enjoy this Old Fashioned Bread Pudding recipe.
