Ingredients
1 1 loaf raisin-cinnamon swirl
Directions
: bread- (16 oz)
6 c milk
2 boxes cook-and-serve vanilla
: pudding
Dice bread into 1" cubes. Put into a 9x13" baking dish and toss with
2 cups of milk. Let stand for 10 minutes. Mix the remaining milk and
pudding until smooth. Pour over the soaked bread and toss lightly.
Bake at 3500 for 1 hour, or until browned and set almost all of the
way into the middle. Cool for 15 minutes before serving. Serve warm
with ice cream, or chilled.
Recipe By : Cooking With Three Ingredients by Andrew Schloss
From: Debbie Barry - Innermail Emc.Ve
Servings: 12 servings
Cinnamon-Raisin Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Fruit
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into antiquity, in fact as far back into recorded history as the ancient Egyptians, and potentially, even further back. In practice though, these, old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a collection of tablets in the Sumerian language 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 having made drinkers feel `wonderful`. Moving on, there were a couple of books which date from the fourteenth century ; a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they are nothing to do with the spicy food that is familiar to us all today, but instead accounts of the types of meals enjoyed by the rich people of that period. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from middle-east cuisine, including spices like rosemary and coriander. The introduction of these new culinary ideas was responsible for a surge in manuscripts on cookery, most of which are kept safe in private libraries. During the following few centuries, the rich and powerful families of Wesstern Europe strove to serve the most exotic banquets, and because of this the best chefs and their recipe collections increased in prestige. However, it was during the 1800s that cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. By the advent of the 1900s, cookery books were starting to become popular mostly due to higher levels of literacy, people having increased spare time and a general increase in wealth. Like it or not, the introduction of TV brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Cinnamon Raisin Bread Pudding recipe.
