Recipe - Banana Chocolate Bread Pudding I

6 Eggs
6 cup Halfandhalf
1 cup Heavy cream
2 teaspoon Vanilla extract
Three fourths cup Sugar
One half teaspoon Ground cinnamon
1 pn Brated nutmeg
One half pound Bread; cut into 1" cubes
(about 8 cups loosely
packed)
1 cup Dark chocolate pieces
2 Bananas; peeled, and cut or sliced up
1/8" thick
1 Sprig fresh mint; for
garnish

BOURBON SAUCE
4 tablespoon Unsalted butter ; (1/2
stick)
One half cup Sugar
One fourth cup Bourbon
4 Egg yolks

Preheat the oven to 350 degrees.

Whisk the eggs, halfandhalf, heavy cream, vanilla, sugar, cinnamon and
nutmeg, together until the sugar dissolves. Stir in the bread cubes and
allow the mixture to sit for 1 hour, stirring occasionally. Stir in the
chocolate pieces and cut or sliced up bananas. Pour the mixture into a greased 10 cup
baking dish. Bake the pudding for about 1 to 1 One half hours or until the
pudding sets. Remove the pan from the oven. The pudding can be served right
from the oven, warm or room temperature.

For the bourbon sauce, Melt the butter in a double boiler over simmering
water. Add the sugar and whisk to dissolve. Add the bourbon and whisk for 1
minute. Remove from the heat and drizzle in the egg yolks, whisking
constantly. Return the double boiler to the heat and continue whisking
until the sauce is pale and slightly thickened, 3 to 4 minutes. Spoon the
sauce over the pudding and serve immediately. Garnish with mint sprigs.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A82 broadcast 12031997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

12051997

Recipe by: Emeril Lagasse