SWEET POTATO BREAD PUDDING WITH RUM SAUCE
Make and share this Sweet Potato Bread Pudding with Rum Sauce recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 682.5, Fat 45.1, SaturatedFat 27.5, Cholesterol 216.4, Sodium 290.7, Carbohydrate 62.7, Fiber 2.4, Sugar 42.5, Protein 6.8
SWEET POTATO BREAD PUDDING
To allow the milk mixture to soak into the bread, make the base for this pudding the night before you plan to bake it.
Provided by Chef Glaucia
Categories Dessert
Time P1DT40m
Yield 8 , 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 602.8, Fat 26.3, SaturatedFat 9.8, Cholesterol 110.4, Sodium 723.6, Carbohydrate 81.7, Fiber 5.6, Sugar 31.4, Protein 12.3
SWEET POTATO BREAD PUDDING WITH EGGNOG ANGLAISE
The ultimate bread pudding made with MY favorite: sweet potatoes. This was created by Chef Gus Martin, Ralph's On The Park, New Orleans. Watch out, the aroma of cinnamon and baking bread might drive you to eat!
Provided by Penny Stettinius
Categories Dessert
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Make the Anglaise:.
- Heat cream with 1/2 cup sugar, nutmeg, and vanilla in a medium saucepan, stirring until mixture is hot.
- Whisk together yolks, remaining sugar, and rum until combined well.
- Add one quarter of the hot cream mixture to the egg mixture, whisking constantly.
- Transfer egg mixture to saucepan and cook over moderately low heat,stirring constantly, until custard is thickened and registers 175 degrees on a thermometer.
- Remove sauce from heat and strain.
- Cool, cover, and chill.
- Bread Pudding:.
- Peel potatoes and mash.
- Beat eggs until frothy in a large bowl.
- Add sugar, cinnamon, nutmeg, and vanilla, and whisk until blended.
- Add sweet potato pulp and stir until well combined.
- Add bread cubes and mix well.
- Chill, covered, for 1 hour.
- Preheat oven to 350 degrees.
- Pour into shallow 4 quart baking dish.
- Cover dish with foil and bake 25 minutes.
- Remove foil and bake 45 more minutes.
- Serve each portion topped with the eggnog Anglaise.
Nutrition Facts : Calories 866.5, Fat 53.9, SaturatedFat 30.6, Cholesterol 549.8, Sodium 343.5, Carbohydrate 79.9, Fiber 2.4, Sugar 53.9, Protein 15.1
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