| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 10 | Servings | |
INGREDIENTS
| 6 | Eggs | |
| 6 | c | Half-and-half |
| 1 | c | Heavy cream |
| 2 | ts | Vanilla extract |
| 3/4 | c | Sugar |
| 1/2 | ts | Ground cinnamon |
| 1 | pn | Brated nutmeg |
| 1/2 | lb | Bread; cut into 1" cubes (about 8 cups loosely packed) |
| 1 | c | Dark chocolate pieces |
| 2 | Bananas; peeled, and sliced 1/8" thick | |
| 1 | Sprig fresh mint; for garnish | |
| 4 | tb | Unsalted butter -; (1/2 stick) |
| 1/2 | c | Sugar |
| 1/4 | c | Bourbon |
| 4 | Egg yolks |
INSTRUCTIONS
BOURBON SAUCE Preheat the oven to 350 degrees. Whisk the eggs, half-and-half, heavy cream, vanilla, sugar, cinnamon and nutmeg, together until the sugar dissolves. Stir in the bread cubes and allow the mixture to sit for 1 hour, stirring occasionally. Stir in the chocolate pieces and sliced bananas. Pour the mixture into a greased 10 cup baking dish. Bake the pudding for about 1 to 1 1/2 hours or until the pudding sets. Remove the pan from the oven. The pudding can be served right from the oven, warm or room temperature. For the bourbon sauce, Melt the butter in a double boiler over simmering water. Add the sugar and whisk to dissolve. Add the bourbon and whisk for 1 minute. Remove from the heat and drizzle in the egg yolks, whisking constantly. Return the double boiler to the heat and continue whisking until the sauce is pale and slightly thickened, 3 to 4 minutes. Spoon the sauce over the pudding and serve immediately. Garnish with mint sprigs. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A82 broadcast 12-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 12-05-1997 Recipe by: Emeril Lagasse
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