Ingredients
6 eggs -- beaten
6 cup milk
3/4 cup sugar
1 cup raisins
12 cup broken bread, rolls or
1 doughnuts
Directions
Combine first 4 ingredients in a large bowl. Blend in
= pieces of bread. Pour mixture into a 13x9x2 baking pan. = Bake at
350 for 45 minutes or until set.
Source: = Louisberg Cafe as reported in Taste of Home
Magazine =
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Recipe By : Louisberg Cafe
Servings: 24 servings
Louisberg Cafe Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into distant history, in fact as far back into history as the Egypt of the Pharoahs, and maybe further still. In practice though, generally, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Progressing into Roman times 25BC a roman called Apicius created a few scripts detailing recipes prepared by wealthy Romans. In his scrolls, he describes how the roman meals were split into appetizers, main course and afters, something that is very familiar to us today. He also tells us how the ancient cooks made use of a wide range of aromatic flavours, including some familiar names for example bay, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the East, including coriander, basil and rosemary. These new spices and herbs created an increase in manuscripts on cooking, some of which still exist in private libraries. When we get to the twentieth century, cookbooks were highly popular mostly as a result of increased literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Louisberg Cafe Bread Pudding recipe.
