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
Experts have traced the existence of recipes far back into antiquity, in fact as far as ancient Egypt, and possibly even further. Having said that, mostly, these old cookbooks were just very basic pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which describe 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 anyone who drank it feel `wonderful`. During the time of the Roman Empire a roman called Apicius wrote some documents showing how to cook the recipes prepared by wealthy roman citizens. He tells us how the roman meals were divided into starters, main course and afters, a very modern way of dining. Additionally, he informs us how the chefs of Roman times used many different herbs and spices, including a few you will know like bay, fennel and asafoetida. As our culinary historical trip moves on a few more years we find a couple of books which appeared in the 1300s ; a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the curry that we all know today, but instead accounts of the types of meals eaten by the rich and wealthy people of that period. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab cuisine, including spices such as basil and coriander. The introduction of these new foods and spices led to an increase in manuscripts on food, most of which are kept safe in private libraries. Over the following few hundred years, the powerful and wealthy houses strove to lay on the most exotic meals, and because of this chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. By the arrival of the 20th century, cook books are starting to become popular mostly as a result of higher levels of literacy, increased leisure time and a general increase in wealth. The introduction of television gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through thousands of recipes like those on our web site. |
We hope you enjoy this Cinnamon Raisin Bread Pudding recipe.
