| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Essnce03 |
10 |
servings |
INGREDIENTS
| 6 |
|
Eggs |
| 3/4 |
c |
Sugar |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Vanilla |
| 3 |
c |
Heavy cream |
| 6 |
c |
Cubed day-old bread |
|
|
(such as French baguette; Italian loaf, |
|
|
Or brioche) |
| 1/2 |
c |
Raisins |
INSTRUCTIONS
Generously butter an 8- to 10-inch baking pan. In a large mixing bowl
whisk eggs thoroughly. Combine sugar and cinnamon and whisk into
eggs. Whisk in vanilla and heavy cream. Fold in bread and raisins.
Let sit 30 minutes. Preheat oven to 350 degrees. Pour batter into
prepared pan. Cover with buttered foil and bake 25 minutes. Remove
foil and continue baking until pudding is firm and golden, about 35
minutes more. Cool pudding in dish on a baking rack until just warm,
then cut into squares to serve. 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
Converted by MM_Buster v2.0l.
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