1/2 cup rainins
1 cup brandy
10 slice whole wheat bread (or more)
1/2 cup pecans, toasted & chopped
1 cup grated cheddar cheese
1 cup sugar
3 1/2 cup water, hot
3 tbsp unsalted butter
2 tsp vanilla
1 tsp cinnamon
1 dash nutmeg
1 dash ground corriander
1 dash cloves
TOPPING
1 cup whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla
Directions
The day before, put raisins into a small bowl and pour brandy over
them. Cover loosely and let stand overnight. Next day, preheat oven
to 350 F. Butter a 9 x 13-inch baking dish. Dice bread and put it in
dish. Add pecans and cheese to the bread and toss. Scatter the
raisins over the top, drizzling on any brandy that has not been
soaked up by raisins. Pour the sugar into a large heavy saucepan.
Warm it over medium heat, stirring to facilitate even heating, until
it melts and turns a deep golden brown. Pour in the water, carefully
because steam will rise rapidly as water hits the sugar. The mixture
will begin to solidify.
Stirring, cook until the mixture is liquid again. Add butter,
vanilla, and spices to syrup. Ladle the caramel carefully over
bread. Syrup should be about level with tops of the bread. If any
bread pcs. are not covered, push them down into the liquid.
Bake 20 to 25 min. until syrup is absorbed and cheese has melted
into the pudding.
Beat whipping cream, adding sugar and vanilla. Spoon pudding into
serving dishes, and dollop whipped cream on top.
Servings: 1 servings
Bread Pudding-West Texas Style Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert
The History of Recipes
It is possible to track the history of written recipes way back into distant history, certainly as far back into history as the Egypt of the Pharoahs, and maybe even further. However, in the main part, these ancient cookbooks were just basic hieroglyphic instructions for preparing meals.
Later on, in The time of the romans around 25BC a roman called Apicius compiled a collection of documents detailing recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, something we still use today. Aspicius also describes how the ancient cooks made use of many different aromatic flavors, including some familiar names for example thyme, fennel and dill. For the decades that followed, the upper-class families of the West competed to serve up the most extravagent banquests, and because of this chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and writing down recipes of the day. The arrival of television brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Bread Pudding West Texas Style recipe.
