Jambalaya Pudding
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Jambalaya Pudding
  Pudding  
Last updated 6/12/2012 12:59:36 AM. Recipe ID 22607. Report a problem with this recipe.
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      Title: Jambalaya pudding
      Yield: 4 Servings
 
      1 tb Plus 2 teaspoons unsalted
           Butter, at room temperature,
           In all
      1 c  Half and half
  1 1/2 c  Heavy cream
      5 lg Eggs
      2 c  Leftover jambalaya
      6 sl White bread, with crusts,
           Torn into 2" pieces
           Salt and pepper
           *2 whole quails roasted
           *1 cup herb shallot sauce,
           Recipe follows (brown stock
           Based)
           *1/4 cup shaved green
           Onions
 
  Preheat the oven to 350 degrees. Lightly grease a 6 cup muffin tin,
  (the largest muffin tins available is what we need) with 2 teaspoons
  of butter. In a large bowl which together the half and half, cream,
  and eggs. Season with salt and pepper. Add the jambalaya. Fold in the
  bread and season with the salt and pepper. Pour into the prepared
  pans and dot the tops with the remaining butter. Place the tin in a
  water bath. Bake until golden and puffy, for about 40 minutes. Unmold
  the muffin pan. Place one muffin inverted onto the plate, place the 2
  whole roasted quails right on top and spoon over the sauce. Garnish
  with the green onions.
  
  Yield: 6 servings
  




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Recipe ID 22607 (Apr 03, 2005)

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