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
Transcribed cooking instructions as a concept can be tracked far back into the distant past, in fact as far back into recorded history as the early Egyptians, and possibly even further than that. However, these, old records were just very simple pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to academics are some clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Later on, in The time of the romans 25BC a roman called Apicius created a few documents showing how to cook the recipes prepared by the Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient chefs made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks like bay, rue and parsley. Later on, in the 15th century, people returning from the crusades brought us many new spices and herbs from the holy lands, such as coriander, basil and rosemary. The introduction of these new foods and spices led to a torrent in cookery books, the majority of which still exist in private collections. Over the succeeding few centuries, the upper classes strove to lay on the most exotic banquets, and consequentially cooks and their recipes were at a premium. Nevertheless, it was during the nineteenth century the formal cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. When we get to the 20th century, cookbooks were starting to become popular mostly due to better eduction, more free time and having more disposable income. |
We hope you enjoy this Bread Pudding West Texas Style recipe.
