Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 4.00 tablespoon | butter |
| 4.00 \N | eggs |
| 1.00 cup | light-brown sugar |
| 3.00 cup | heavy cream |
| 1.00 cup | milk |
| 1.00 teaspoon | vanilla |
| ½ teaspoon | cinnamon |
| ¼ teaspoon | nutmeg |
| 2.00 cup | pureed tender-roasted sweet potatoe; s |
| 1.00 cup | pecans |
| 6.00 cup | cubed day-old bread |
| 1 \N | (such as french baguette; italian loaf, or brioche) |
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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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