Pear Bread Pudding Recipe


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

Transcribed cooking instructions as an idea can be tracked far back into the far past, in fact as far into history as the Egyptians, and maybe further still. However, generally, these ancient records were just basic pictorial recipes for preparing food.

Fascinatingly, the most ancient recipe in existence, according to experts are some stone tablets in the Sumerian language 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 anyone who tried it feel wonderful.

As we move into The time of the roman empire around 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient cooks made use of a wide range of aromatic flavors, including many that are still in use today like thyme, mint and parsley.

Moving our culinary historical trip onwards, we find some books from the 14th Century ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these are nothing to do with the indian curry that is served today, but rather recipes for the types of meals on the menus of the nobility of that period.

In the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, including parsley and basil. These new foods and spices prompted a surge in books on cookery, the majority of which are now in private collections.

When we get to the 1900s, cookbooks are greatly in demand due to more people being able to read, people having more leisure time and disposable income.

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We hope you enjoy this Pear Bread Pudding recipe.

 


Pear Bread Pudding Recipe, one of many tasty recipes brought to you by Recipes Ideas




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