Name: Banana Chocolate Bread Pudding I
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

In its attempt to win a hearing, the contemporary pulpit has been guilty of depriving our generation of lasting joy. They have had the responsibility of feeding the people craving for solid meat, but perhaps not realizing what they are craving for, they have kept feeding them dessert. It may have given the people instant satisfaction, but it has left them unhealthy and not really able to be salt and light for Christ in this world.

Ajith Fernando

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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