| 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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