| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Essnce12 | 10 | servings |
INGREDIENTS
| 4 | tb | Butter |
| 4 | Eggs | |
| 1 | c | Light-brown sugar |
| 3 | c | Heavy cream |
| 1 | c | Milk |
| 1 | ts | Vanilla |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 2 | c | Pureed tender-roasted sweet potatoes |
| 1 | c | Pecans |
| 6 | c | Cubed day-old bread |
| (such as French baguette; Italian loaf, | ||
| Or brioche) |
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, spices, sweet potato pure, pecans and bread, 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. 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 - [email protected] 02-27-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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