God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.
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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