Ingredients
6 eggs
1 qt milk
1 tsp vanilla
3/4 cup sugar
1/2 tsp ground nutmeg
6 slice egg bread (thick), diced regular size slices
1 jam or jelly (optional)
1 cherries, raisins or other fruit (, optional)
1 ground cinnamon (optional)
1 flake coconut (optional)
Directions
Beat eggs. Beat in milk, vanilla, sugar and nutmeg. Mix in bread
cubes. Turn into greased 2-quart baking dish. Jam or jelly may be
swirled through mixture. Or add cherries, raisins or other fruit.
Sprinkle with cinnamon and coconut, if desired. Bake at 325F 45
minutes, until set.
Servings: 8 servings
California Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert
The History of Recipes
Historians have tracked the existance of recipes way back into ancient history, in fact as far back into recorded history as the ancient Egyptians, and possibly even further. In practice though, in the main part, these old recipes were just primitive hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. During the time of the Roman Empire a man called Apicius compiled some scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient chefs were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs like basil, fennel and dill. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for a torrent in publications on food, some of which are now in academic collections. Over the following few hundred years, the rich families of Europe strove to serve the most exotic banquets, and because of this chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, testing, and publishing recipes that were common in the better off homes of the day. By the arrival of the 20th century, recipe books were starting to become popular mostly due to higher levels of literacy, more spare time and being a little richer. The introduction of television brought us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this California Bread Pudding recipe.
