Sweet Potato Bread Pudding With Bourbon Sauce Food

BREAD PUDDING WITH SOUTHERN BOURBON SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
• With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. Add the soaked bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
• Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Let it slightly cool in the dish.
• Meanwhile, near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately.

SWEET POTATO BREAD PUDDING WITH RUM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Peel and finely chop sweet potatoes.
• Arrange sweet potato in a steamer basket over boiling water.
• Cover and steam 10 minutes or until tender.
• Set aside.
• Combine raisins and rum.
• Set aside.
• In a bowl, combine eggs,sugar, 1 qt whipping cream, half and half, cane syrup and cinnamon.
• Add bread pieces, sweet potato, and raisin mixture.
• Spoon mixture evenly into 2 lightly greased 11x 7-inch baking dishes.
• Bake at 350ºF for 1 hour or until set, covering with foil to prevent over browning, if necessary.
• Serve warm with Rum Sauce and whipped cream.
• For Rum sauce: Melt butter in a heavy saucepan over low heat; stir in rum.
• Add powdered sugar; stir with a whisk until smooth.
• Stir in egg yolk; cook, stirring constantly, 5 minutes or until mixture reaches 160ºF.
• Makes 2 1/2 cups.

SWEET POTATO BREAD PUDDING WITH BOURBON SAUCE

Steps:

• 1. Pierce potatoes with a fork; place on a baking sheet.
• 2. Bake at 400 for 1 hour and 15 minutes or until tender. Cool slightly, peel, and cut into quarters.
• 3. Process potatoes in food processor with 1/2 cup half-and-half until smooth, stopping to scrape down sides. Whisk together potato puree, remaining 2 cups half-and-half, lightly beaten eggs, and the next 4 ingredients in a large mixing bowl until smooth.
• 4. Arrange bread cubes evenly in a lightly greased 13- x 9-inch baking dish. Pour sweet potato mixture evenly over bread cubes. Top evenly with butter.
• 5. Bake at 350 for 30-35 minutes or until set. Serve with Bourbon Sauce.
• Bourbon Sauce:
• Melt butter in a small saucepan over medium heat; whisk in flour and cook, whisking constantly 3 minutes. Stir in sugar, whipping cream, and ground nutmeg. Bring to boil over med heat, stirring constantly. Reduce heat, and simmer 5 minutes or until slight thickened. Remove from heat; stir in vanilla and bourbon. Serve warm over Sweet Potato Bread Pudding.

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
• In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
• Add eggs, sugar, raisins, butter and vanilla; stir well.
• Spoon mixture into a greased 3 quart casserole.
• Bake, uncovered, at 325°F for 1 hour or until firm.
• Cool in pan at least 20 minutes before serving.
• Spoon into individual serving bowls; serve with Bourbon Sauce.
• Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
• Add egg, stirring briskly with a wire whisk until well blended.
• Cook over medium heat 1 minute.
• Remove from heat, cool slightly; stir in bourbon.

SWEET POTATO BREAD PUDDING

Steps:

• In a large bowl, whisk together sour cream, milk, sugar, eggs, baking powder, vanilla extract, ginger, salt, cranberries and minced orange.
• Add bread cubes and stir gently to coat; cover and chill overnight.
• Cook sweet potatoes the next day until tender. Drain, transfer to a food processor and puree until smooth. Fold sweet potatoes into chilled bread mixture.
• For the streusel, combine pecans, brown sugar and flour; stir in butter.
• Transfer bread pudding mixture to a 1-qt casserole dish coated with nonstick spray. Sprinkle with streusel.
• Oven: 375º F. Bake: 30 - 40 min, or until knife inserted in the center comes out clean.

BREAD PUDDING WITH BOURBON SAUCE (LIGHTER RECIPE)

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and margarine over medium heat until margarine is melted and milk is hot.
• In large bowl, mix sugar, cinnamon, salt, egg and egg whites with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 1 1/2-quart casserole or 8-inch square (2-quart) glass baking dish. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.
• In small bowl, mix caramel sauce and bourbon until smooth. Serve sauce over warm bread pudding. Store in refrigerator.