| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Essnce01 |
10 |
servings |
INGREDIENTS
| 4 |
tb |
Unsalted butter; melted and cooled |
| 4 |
lg |
Eggs; lightly beaten |
| 1 |
c |
Light-brown sugar |
| 3 |
c |
Heavy cream |
| 1 |
c |
Milk |
| 1 |
ts |
Pure vanilla extract |
| 1/2 |
ts |
Ground cinnamon |
| 2 |
|
Ripe bananas; mashed |
| 1/2 |
c |
Pecan pieces |
| 6 |
c |
Day-old bread in 1/2. dice |
|
|
(such as French baguette; Italian loaf, |
|
|
Or brioche) |
| 6 |
oz |
Bittersweet chocolate; chopped |
| 2 |
c |
Sweetened whipped cream; for serving |
|
|
Confectioners' sugar; for sprinkling |
INSTRUCTIONS
Preheat oven to 350 degrees. Brush a large baking dish (10- by
14-inches) with 2 tablespoons of butter. In a large bowl whisk
together eggs, brown sugar, cream and milk. Stir in vanilla,
cinnamon, bananas, pecans, bread and chocolate, blending thoroughly.
Stir in remaining 2 tablespoons butter and pour into baking dish.
Bake until just firm, 1 hour. Cool pudding in dish on a baking rack
until just warm, then cut into squares. To serve, top one square of
pudding with a dollop of whipped cream and dust with confectioners'
sugar. This recipe yields 10 to 12 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-029 broadcast 01-28-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-27-1997
Recipe by: Emeril Lagasse
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