Sweet potato-pecan bread pudding

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@...


Recipe by: Emeril Lagasse

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