Bread Pudding With Grappa-Soaked Raisins Recipe

Ingredients

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 back into ancient history, certainly as far back into recorded history as the early Egyptians, and maybe further still. In practice though, generally, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.

Later on, we have a couple of cookery books dating from the 14th Century - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian food that appears on menues today, but instead accounts of the types of meals enjoyed by the upper classes.

By the advent of the twentieth century, cooking publications were highly popular due to better eduction, people having more spare time and having more money to spend.

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