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. =
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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
Transcribed cooking instructions as an idea can be observed far back into the far past, at least as far back as early Egypt, and potentially, even further back. Interesting though that maybe, sadly, these ancient cookbooks were just very basic hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of 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 having made anyone who tried it feel `blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius wrote some scripts which described recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the early Romans used a good variety of aromatic flavours, including a few you will know for example thyme, mint and parsley. Over the following few centuries, the powerful and wealthy houses tried to serve up the best banquets, and as a consequence, the best cooks and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and writing down recipes common in their social group. When we get to the 1900s, cook books are starting to become popular due to more people being able to read, people having more leisure time and being a little richer. The arrival of TV gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Brandy Bread Pudding recipe.
