1/2 cup raisins
1/4 cup grappa, brandy or rum
6 large eggs
3/4 cup sugar
3 cup milk
2 tsp vanilla extract
4 cup stale bread cubes, 1/2 inch
Directions
1. Place raisins and grappa in a small bowl. Soak at least 1 hour, or
overnight if desired. Heat oven to 375 degrees. Butter a shallow
2-quart ceramic baking dish. Place dish in a large, shallow roasting
pan.
2. Whisk eggs and sugar together in a large bowl until smoth. Whisk
in milk and vanilla. Stir in bread cubes, along with raisins and
grappa. Pour bread mxture into baking dish. Place roasting pan and
baking dish on oven rack. Fill roasting pan with hot tap water so
that the water reaches about halfway up sides of baking dish.
3. Bake until pudding is set and knife inserted in center comes out
clean, 50 to 60 minutes. Remove baking dish from roasting pan and
cool on a rack. Bread pudding may be served warm or chilled.
Source: Chicago Tribune, July 24, 1996.
Servings: 8 servings
Bread Pudding With Grappa-Soaked Raisins Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Fruit
The History of Recipes
We can read the history of written recipes way back into history, at least as far back into recorded history as pharonic Egypt, and maybe further still. Interesting though that is, mostly, these early records were just very simple pictorial instructions for meal preparation.
In fact, the oldest recipe found, according to academics is a collection of ancient tablets in Sumerian 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 drinkers feel `blissful`. Progressing into Roman times around 25BC a roman called Apicius compiled a collection of documents describing recipes enjoyed by wealthy Romans. In his works, he describes how the meals were separated into appetizers, main meal and dessert, something we still use today. Aspicius recounts how the Roman chefs were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern cooks for example basil, fennel and dill. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from the Middle-East, including coriander, basil and rosemary. These new foods and tastes led to an eruption in publications on food, most of which are kept safe in private libraries. By the advent of the twentieth century, cookery publications were in high demand, mostly as a result of increased literacy, people having more leisure time and having more disposable income. The introduction of the TV brings us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Bread Pudding With Grappa Soaked Raisins recipe.
