Ingredients
1 loaf french bread, cut into 8 thick slices a
1 combine:
5 each eggs
3/4 cup milk
1/4 tsp baking powder
1 tbsp vanilla
1 pour mixture over bread and refrige, rate over night
1 in the morning, combine:
20 oz frozen whole strawberries
4 each bananas, ripe, sliced
1 cup sugar
1 tbsp apple pie spice
Directions
Put fruit mixture in a large greased baking dish and top with prepared
bread. Sprinkle with cinnamon sugar. Bake in 450^ oven for 20 to 25
minutes. To serve lift out bread slices and place on plates. Spoon
fruit on top and serve. Serves 4-5.
Original Poster--Unknown Reformatted for MM:dianeE 6/23/93
Servings: 4 servings
Overnight French Toast * Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions back into history, at least as far back into recorded history as the early Egyptians, and maybe even further. In practice though, in the main part, these old cookbooks were just simple hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe found, according to food historians is a collection of tablets in ancient Sumerian describing the preparation 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 tried it feel blissful. Progressing into The time of the romans around 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, something we still use today. Aspicius also informs us how the Roman chefs used a wide range of aromatic flavors, including a few that are still present in modern kitchens like bay, fennel and parsley. Moving on, there are a couple of interesting books dating from the 1300s ; a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are not about the curry that is familiar to us all today, but rather descriptions of the types of food on the menues of the upper classes of the period. Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from the Middle-East, including spices such as basil and coriander. The introduction of these new tastes prompted an increase in manuscripts on cooking, most of which still exist in academic collections. By the advent of the 1900s, recipe publications are in high demand, mostly due to increased literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Overnight French Toast _ recipe.
