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
It is possible to read the history of written recipes back into history, certainly as far back as ancient Egypt, and possibly even further. Having said that, these, early recipes were just very simple hieroglyphic instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to experts in ancient history is a collection of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a man called Apicius compiled a few documents describing recipes cooked by wealthy Romans. He tells us how the roman meals were divided into starters, entrees and afters, a style of dining still practiced today. Aspicius tells us how the ancient chefs used a wide range of spices and herbs, including a few that will be familiar to modern cooks for example thyme, rue and parsley. For the decades that followed, the wealthy families of the West competed with each other to serve the most exotic meals, and because of this cooks and their recipes increased in prestige. Notwithstanding that, it was during the 1800s the formal cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and publishing recipes of the day. The arrival of television brought us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Bread Pudding With Grappa Soaked Raisins recipe.
