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Old 03-29-2008, 05:34 AM
WendyMichelle's Avatar
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Arrow Sweet Tater Bread Pudding w/ Eggnog Anglaise

Sweet Tater Bread Pudding w/ Eggnog Anglaise

Eggnog Anglaise Directions:
2 cups heavy cream
1 cup packed dark brown sugar
3/4 tsp. ground nutmeg
3/4 tsp. vanilla extract
7 large egg yolks
1/4 cup rum

Heat cream with 1/2 cup sugar, nutmeg, and vanilla, stirring until hot. Whisk together yolks, remaining sugar, and rum. Add one quarter of the hot cream mixture to the egg mixture whisking constantly. Transfer egg mixture to saucepan and cook over low heat until custard is thick and registers 175. Remove sauce from heat and strain. Cool, cover, and chill.

Bread Pudding Directions:
1 1/4 lb. sweet taters
15 large eggs
2 cups sugar
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg
2 1/4 tsp. vanilla extract
1 quart heavy cream
3/4 large loaf stale french bread, cut into 1/2 inch cubes, about 8 cups

Preheat oven to 350. Bake taters until tender. When cool enough to handle, remove pulp and mash well with a wire whisk. Beat eggs until frothy. Add sugar, cinnamon, nutmeg, and vanilla. Add cream and whisk until well blended. Add sweet tater pulp and stir until well combined. Add bread crumbs and mix well. Cover and chill for 1 hour. Pour into shallow 4 qt. baking dish. Cover with foil and bake 25 minutes. Remove foil and bake 45 minutes more. Serve each portion topped with Eggnog Anglaise.

This recipe has been passed down to me from generations ago and it is very well used. Everyone loves the tase and I am always getting a call wanting 2 know if I could make and bring this dish 2 functions that are going on around town. I did enter this is a contest once and I also brought home the Blue Ribbon!!!


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