| 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 - jpmd44a@prodigy.com
02-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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