Generously butter an 8- to 10-inch baking pan. In a large mixing bowl whisk eggs thoroughly. Combine sugar and cinnamon and whisk into eggs. Whisk in vanilla and heavy cream. Fold in bread and raisins. Let sit 30 minutes. Preheat oven to 350 degrees. Pour batter into prepared pan. Cover with buttered foil and bake 25 minutes. Remove foil and continue baking until pudding is firm and golden, about 35 minutes more. 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 - email@example.com 02-27-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 10|
|Calories from Fat: 274 (37%)|
|Amt Per Serving||% DV|
|Total Fat 30.4g||41 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 683.4mg||210 %|
|Sodium 683.1mg||24 %|
|Potassium 420.9mg||11 %|
|Total Carbohydrate 94.5g||28 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 92.1g|
|Protein 25.3g||36 %|
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Calories per serving: 741
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