| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | tb | Unsalted butter; melted, in all |
| 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 |
| 1 | c | Dried cherries |
| 6 | c | Day-old bread cubes; (1/2 inch) |
| 6 | oz | White chocolate; chopped |
| 1/2 | c | Spiced Creme Anglaise |
| 3 | tb | Sweeten whipped cream |
| Powdered sugar in small shaker | ||
| Fresh mint sprigs |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW #EE2282 Preheat the oven to 350 degrees. Brush a baking dish (10 x 14 inches) with 2 tablespoons of butter. In a large bowl whisk together the eggs, brown sugar, cream, and milk. Add the vanilla, cinnamon, dried cherries, bread, and chocolate and stir to blend thoroughly. Stir the remaining 2 tablespoons butter into the mixture and pour into the baking dish. Bake until firm, for about 1 hour. Remove from the oven and allow to cool on rack until just warm. Place the square of the pudding down on the plate. Spoon the anglaise over top. Add a dollop of cream, dust with powdered sugar, and garnish with fresh mint sprigs. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 18, 1998
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