Ingredients
8 bread, cinnamon swirl, cut
1 into cubes (slices)
1 gelatine, unflavored (envel)
1/4 cup milk, skim, cold
1/2 cup milk, skim, heated to boil
8 oz cheese, cottage
1/2 cup egg substitute
1/2 cup sugar, brown
Directions
In shallow 2-quart casserole, evenly spread bread cubes; set aside.
In blender, sprinkle unflavored gelatine over cold milk; let stand 2
minutes. Add hot milk and process at low speed until gelatine is
completely dissolved, about 2 minutes. Add cottage cheese, egg
substitute and brown sugar; process at high speed until thoroughly
blended. Pour into prepared casserole; toss bread cubes until coated.
Chill until firm, about 2 hours.
Servings: 8 servings
Cinnamon Swirl Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into antiquity, in fact as far as pharonic Egypt, and maybe even further. Interesting though that is, sadly, these old cookbooks were just very simple hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to academics are a few clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes prepared by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into starters, entrees and dessert, a style of dining still practiced today. Additionally, he recounts how the ancient Romans made use of many aromatic flavors, including a few that will be familiar to modern chefs like bay, fennel and dill. In the 15th century, people returning from the crusades brought us many new foods and spices from Arab countries, including spices such as parsley and basil. These new foods and tastes was responsible for a surge in recipe manuscripts, many of which are kept safe in private cookery archives. Over the following few centuries, the rich and powerful families of Wesstern Europe strove to lay on the most extravagent meals, and as a consequence, chefs and their recipe collections were at a premium. However, it was during the 1800s that haute cuisine and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. The arrival of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Cinnamon Swirl Bread Pudding recipe.
