Ingredients
1 tbsp butter
1 tbsp vegetable oil
1 1/2 cup finely chopped onion
4 slice stale bread
1 cup milk
1/4 cup cream
2 eggs
1 tsp worcestershire sauce
2 tbsp chopped fresh parsley
1 salt to taste
1/4 tsp freshly ground black pepper
1 tsp toasted sesame seeds
Directions
Preheat oven to 325 degrees. In a large skillet melt the butter with
the oil. Cook the onion slowly over low heat until tender and
golden, about 30 minutes. Do not brown. Set aside. Butter a 1 1/2
quart casserole. Butter each bread slice lightly on both sides. Cut
into cubes and spread half of them over the bottom of the dish.
Sprinkle with the onions. Top with the remaining bread cubes. Whisk
together the milk, cream, eggs, Worcestershire sauce, parsley, salt
to taste, and pepper. Pour over the bread mixture. Sprinkle with
sesame seeds. Bake until the pudding is fluffy and the top crispy
golden, about 45 to 50 minutes.
Servings: 1 servings
Onion Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Vegetable
The History of Recipes
Historians have found proof that recipes existed far back into the distant past, certainly as far as the Egypt of the Pharoahs, and possibly even further. Having said that, in the main part, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which show the baking 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 `blissful`. During the time of the Roman Empire a roman called Apicius wrote a few documents describing recipes prepared by the Romans. He tells us how the roman meals were divided into starters, main course and desserts, a very modern way of dining. Additionally, he tells us how the Roman cooks made use of a wide range of herbs, including a few that are still present in modern kitchens like basil, mint and asafoetida. Over the following few hundred years, the powerful and wealthy competed with each other to offer the most extravagent banquests, and as a result the best chefs and their recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording recipes to help cooks of their time. By the arrival of the 20th century, cook books were in great demand, as a result of increased literacy, people having increased spare time and being a little richer. Like it or not, the introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Onion Bread Pudding recipe.
