Title: Sweet Potato-Pecan Bread Pudding
Categories: Essnce12
Yield: 10 servings

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)

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.