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 possible to read the history of written recipes way back into history, in truth as far back into recorded history as the ancient Egyptians, and potentially, even further back. Having said that, sadly, these old recipes were just primitive hieroglyphic recipes for food preparation.
In fact, the most ancient recipe discovered, according to food historians is a series of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few documents which described recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Aspicius informs us how the cooks of his times made use of many aromatic flavors, including some that we all recognise like bay, fennel and dill. Over the following few hundred years, the families of Europe competed to serve the most exotic banquets, and consequentially chefs and their recipes became highly prized. Even so, it was during the 19th century that haute cuisine and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and recording recipes to help cooks of their time. By the arrival of the 20th century, cookbooks were highly popular mostly due to better eduction, increased leisure time and disposable income. Like it or not, the introduction of television gave us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Cinnamon Raisin Bread Pudding recipe.
