Ingredients
8 slice white bread, toasted torn in pieces
1/2 cup raisins
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 cup sugar
1 1/2 cup hot water
4 oz shredded natural cheese, cheddar
Directions
In bowl, combine toast pieces, raisins and spices; set aside. In heavy
skillet, heat and stir sugar over low heat until melted and golden
brown, about 20 minutes. Remove from heat; carefully stir in hot
water. Return to heat to dissolve mixture about 5 minutes. Pour syrup
evenly over toast mixture. Toss to moisten. Turn half the mixture
into lightly greased 1 1/2 quart casserole; sprinkle with cheese. Top
with remaining toast mixture. Bake uncovered in 325 oven for 20
minutes . Serve warm. Serves 6
From: Recipes and Remembrances, U.S. Army War College,
1980 Shared By: Pat Stockett
Servings: 6 servings
Pueblo Indian Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Asian; Bread; Bread Pudding; Breads; Dessert
The History of Recipes
We can track the history of meal recipes far back into the far past, in fact as far back as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, in the main part, these ancient cookbooks were just very simple hieroglyphic or cunieform instructions for meal preparation.
Progressing into The time of the roman empire 25BC a roman called Apicius created a number of documents showing how to cook the 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, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Roman chefs made use of a wide range of aromatic flavours, including a few that are still present in modern kitchens such as basil, mint and parsley. For the centuries that followed, the families of Europe strove to offer the most extravagent banquests, and because of this the best cooks and their recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century the formal cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookbooks were greatly in demand as a result of higher levels of literacy, more leisure time and disposable income. |
We hope you enjoy this Pueblo Indian Bread Pudding recipe.
