Ingredients
1 lb bread -- stale
1 qt milk
4 large eggs
1 cup sugar
2 tbsp vanilla extract
1 cup seedless raisins
Directions
Crush the bread into the milk and mix well. Beat the eggs and add to
the bread and milk, together with the sugar, vanilla, and raisins.
Mix well. Spray 9 x 13 pan with Pam. Pour in the rest of the
ingredients.
Bake about 50 minutes in a preheated 350-degree oven (until the
pudding is firm). Serve with New Orleans Whiskey Sauce.
Recipe By : La Bouche Creole - p 235
Servings: 12 servings
New Orleans Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert
The History of Recipes
Food historians have traced the existance of recipes back into the distant past, in fact as far back into history as ancient Egypt, and possibly even further than that. However, these, early cook books were just basic hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some tablets in Sumerian which show the preparation 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, wonderful and blissful`. Much later, in Roman times a roman called Apicius compiled a collection of scripts describing recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Aspicius describes how the cooks of his times used many different herbs and spices, including a few that will be familiar to modern chefs like bay, fennel and parsley. Continuing our culinary historical journey, there were a couple of interesting recipe books from the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these are not about the indian curry that is popular today, but instead descriptions of the types of food prepared by the chefs of the rich people of that period. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the Middle-East, including coriander, basil and rosemary. These new foods and spices prompted an increase in books on cookery, many of which are now in academic collections. Over the succeeding few hundred years, the rich and powerful families of Europe competed with each other to lay on the best banquets, and as a result the best cooks and their recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, cookery publications are in high demand, due to increased literacy, people having more spare time and disposable income. |
We hope you enjoy this New Orleans Bread Pudding recipe.
