1/2 cup raisins
1/4 cup brandy
8 french bread slices --
1 stale
2 tbsp butter -- softened
2 cup milk
1/3 cup sugar
3 eggs
4 egg yolks
1 tsp vanilla extract
Directions
: =
Preheat oven to 325. Put the raisins in a bowl, pour the brandy over
the= m and let soak for 1/2 hour. Arrange the 8 slices of bread,
which you ha= ve buttered on both sides, in a buttered baking dish.
Bring the milk t= o a boil, remove from the heat and stir in the
sugar until completely dis= solved. With an electric mixer, beat the
eggs and egg yolks; pour in the= milk gradually and add the vanilla.
In the baking dish pour the raisins= and brandy over the bread slices
and then pour the egg mixture on top. = Put the baking dish in a pan
of boiling water and bake in the oven for ab= out 40 minutes or until
a table knife = inserted into the pudding comes out clean. Let cool a
little before s= erving, but serve while still warm. It is also good
cold the next day. = Do not freeze. =
~ - - - - - - - - - - - - - - - - - =
Recipe By : Serving Size:
Servings: 1 servings
Brandy Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Bread; Bread Pudding; Breads
The History of Recipes
Experts have traced the existence of recipes back into ancient history, in fact as far as pharonic Egypt, and possibly even further. In practice though, in the main part, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to food historians is a series of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. During the time of the Roman Empire a man called Apicius created some scripts showing how to cook the recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Romans made use of many spices, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. As our culinary historical trip moves on a few more years we have a couple of books published in the 1300s ; a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian food that is served today, but rather recipes for the types of meals prepared by the chefs of the upper classes of those days. In the fifteenth century, knights returning from the crusades brought back many new foods and spices from Arab cooking, such as rosemary and coriander. The introduction of these new tastes created an explosion in recipe publications, the majority of which are now in private collections. Over the following few hundred years, the upper-class families of Europe strove to lay on the most extravagent banquests, and as a consequence, cooks and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing popular recipes of the day. By the arrival of the 20th century, cooking publications were starting to become popular as a result of more people being able to read, more free time and having more money to spend. The introduction of television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Brandy Bread Pudding recipe.
