Try this Sweet Potato-Pecan Bread Pudding recipe, or contribute your own.
Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (182g) | ||
Recipe Makes: 10 servings | ||
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Calories: 472 | ||
Calories from Fat: 322 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.7g | 48 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 484.6mg | 149 % | |
Sodium 195.1mg | 7 % | |
Potassium 247.7mg | 7 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 24.6g | ||
Protein 14.6g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 472
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