Ingredients
1/2 cup raisins
1/4 cup rum or 1 tsp rum extract & w rum ex, tract & 1 tsp wate
2 cup pears, peeled, sliced, ripe
1/2 cup sugar
4 cup bread, white, coarsely torn
3 cup milk
1 cup cream, or evaporated milk
3 eggs
1 tsp vanilla
Directions
Preheat oven to 350F. Heat rum mixture and pour over raisins; set
aside. Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes.
Add 1/4 cup sugar, stir and cook 2 more minutes and then put aside.
Place bread in bowl. Scald milk and pour over bread. Let soak 5
minutes. Add raisin mixture and pears with syrup. Beat together eggs,
rest of sugar, vanilla and stir in bread mixture. Pour in buttered
baking dish, bake at 350F for 50 minutes.
Servings: 6 servings
Pear Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Pear
The History of Recipes
We can track the history of written recipes back into history, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these early cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to academics are some tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As our culinary historical trip moves to more modern times we have a couple of interesting recipe books which date from the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the curry that we all know today, but rather accounts of the types of food served to the rich and wealthy people of those days. In the 15th century, knights returning from the crusades brought us many spices and herbs from Arab countries, including spices like basil and coriander. These new culinary innovations created an eruption in manuscripts on food, most of which are now in private cookery archives. Over the next few centuries, the wealthy families of Europe competed with each other to serve the most exotic meals, and as a consequence, the best chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 19th century that formal cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes to help cooks of their time. By the arrival of the twentieth century, recipe books were in high demand, mostly due to more people being able to read, people having increased free time and having more disposable income. The introduction of television brought us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Pear Bread Pudding recipe.
