Zeas Sweet Potato Bread Pudding With Rum Sauce Food

ZEA'S SWEET POTATO BREAD PUDDING WITH RUM SAUCE RECIPE

Steps:

• In the bowl of a stand mixer, or in a large glass or nonreactive bowl using a hand mixer, beat the eggs. Slowly beat in the sugar, then beat in the pumpkin pie spice and vanilla extract. Beat in the mashed sweet potatoes until thoroughly combined, then beat in the butter. Add the milk, beating until all of the ingredients are completely and thoroughly incorporated. If using a stand mixer, transfer the custard base to a large glass or nonreactive bowl.
• Using your hands, mix the bread cubes and raisins into the custard base. Cover and refrigerate the mixture overnight.
• Shortly before baking, heat the oven to 275 degrees. Thoroughly stir the mixture, making sure there are no white spots of un-soaked bread (it is fine if the soaked bread breaks down somewhat as you stir), and check to see that the raisins are evenly distributed.
• Pour the mixture into a lightly buttered 13-by-9-inch baking dish. Lightly scatter and press the pecans onto the top of the pudding.
• Bake the pudding until it has puffed and the custard is set in the center, about 70 to 90 minutes. Remove the pudding to a rack to cool for 2 hours before serving.
• In a medium saucepan, heat the corn syrup, rum and vanilla to a simmer over medium heat. Remove from heat and, using a whisk, vigorously beat in the softened butter. Keep at room temperature until ready to serve. This makes about 3 cups sauce.

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.

BREAD PUDDING WITH RUM SAUCE

Steps:

• Position the oven rack at the center of the oven. Preheat the oven to 350 °F (180 °C).
• Butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar.
• In a bowl, mix the milk, the egg yolks, brown sugar, the rum and vanilla. Add the bread and raisins. Let the mixture impregnate for 10 minutes.
• In another bowl, beat the egg whites until there is a formation of firm peaks.
• Using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. Pour into the mould.
• Bake for about 1 hour, or until the center is firm and slightly humid.
• Serve immediately. Decorate with pecans and coat with the sauce.
• Rum Sauce :.
• In a sauce pan, mix the brown sugar and flour.
• Add the cream, milk, rum and vanilla.
• Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.

ZEA'S SWEET POTATO BREAD PUDDING WITH RUM SAUCE

Steps:

• Note: Adapted from Zea Rotisserie and Grill in New Orleans. The restaurant bakes the pudding in a 3-inch-deep casserole dish; if using a dish this depth, the baking time can increase by as much as an hour. Sweet potato bread pudding 1. In the bowl of a stand mixer, or in a large glass or nonreactive bowl using a hand mixer, beat the eggs. Slowly beat in the sugar, then beat in the pumpkin pie spice and vanilla extract. Beat in the mashed sweet potatoes until thoroughly combined, then beat in the butter. Add the milk, beating until all of the ingredients are completely and thoroughly incorporated. If using a stand mixer, transfer the custard base to a large glass or nonreactive bowl. 2. Using your hands, mix the bread cubes and raisins into the custard base. Cover and refrigerate the mixture overnight. 3. Shortly before baking, heat the oven to 275 degrees. Thoroughly stir the mixture, making sure there are no white spots of un-soaked bread (it is fine if the soaked bread breaks down somewhat as you stir), and check to see that the raisins are evenly distributed. 4. Pour the mixture into a lightly buttered 13-by-9-inch baking dish. Lightly scatter and press the pecans onto the top of the pudding. 5. Bake the pudding until it has puffed and the custard is set in the center, about 70 to 90 minutes. Remove the pudding to a rack to cool for 2 hours before serving. Rum sauce 2 cups light corn syrup 1/4 cup dark rum 1 cup (2 sticks) butter, at room temperature 2 tablespoons vanilla extract In a medium saucepan, heat the corn syrup, rum and vanilla to a simmer over medium heat. Remove from heat and, using a whisk, vigorously beat in the softened butter. Keep at room temperature until ready to serve. This makes about 3 cups sauce. Each of 16 servings: 735 calories; 10 grams protein; 104 grams carbohydrates; 3 grams fiber; 32 grams fat; 15 grams saturated fat; 161 mg cholesterol; 61 grams sugar; 272 mg sodium