1 loaf bread-not whole grain
1/2 lb butter
1 pt milk
1/2 pt cream
4 tsp cinnamon
4 tsp nutmeg
6 tbsp sugar -- up to 8
1 tablespoons
1 raisins -- 2 handfuls
2 eggs -- per pint of liquid
Directions
1. Slice the bread and butter on both sides 2. Line a deep oven
proof dish 3. Put in one handful of the dried fruit 4. Sprinkle on a
third of the sugar, third of the spices 5. Add a layer of bread 6.
Repear numbers 3, 4 and 5. 7. Whisk up eggs and milk and cream 8.
Pour over the bread, enough to not quite cover all the bread 9. Let
it stand for half an hour to an hour to soak 10. Sprinkle some sugar
on the top as this will caramelise in the oven and give a crunchy
topping 11. Put in a medium oven for about an hour
Alternatively, you can add a wee bit of vanilla essence to the milk,
or heat the milk with a vanilla pod.
Once you've made it once you'll be able to judge how much extra spice,
sugar and dried fruit you'd like in it.
Recipe By : 101377. 3441@compuserve. com
Servings: 1 servings
Bread & Butter Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert
The History of Recipes
Written recipes as an idea can be observed way back into history, in truth as far as the Egyptians, and potentially, even further back. In practice though, sadly, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to historians are a few stone tablets in ancient Sumerian which describe 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 drinkers feel wonderful and blissful. Much later, in Roman times a roman called Apicius compiled a collection of scripts which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, main course and afters, a very modern way of dining. Aspicius also informs us how the ancient Romans made use of a good variety of herbs, including some that we all recognise like bay, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the holy lands, including spices like parsley, basil and rosemary. These new culinary innovations caused an increase in manuscripts on cookery, most of which are now in private libraries. Over the succeeding few hundred years, the rich and powerful families of Europe tried to lay on the best banquets, and consequentially the best chefs and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and writing down recipes to allow everyone to enjoy them. When we get to the twentieth century, cookery publications are increasing in popularity due to better eduction, people having increased leisure time and having more money. |
We hope you enjoy this Bread & Butter Pudding recipe.
