New Orleans Sweet Potato Bread Pudding With Rum Sauce Recipe | Louisiana Recipes | Creole Recipes | Cajun Recipes
How to prepare "new orleans sweet potato bread pudding with rum sauce"
new orleans sweet potato bread pudding with rum sauce
1 1/4 pounds sweet potatoes, peeled and finely chopped
2 cups raisins
1/4 cup dark rum
5 large eggs, lightly beaten
1/2 cup granulated sugar
1 quart whipping cream
2 cups half-and-half
2 tablespoons cane syrup
1 tablespoon ground cinnamon
1/2 (16 ounce) loaf french bread, torn into 1-inch pieces
rum sauce
whipped cream
arrange sweet potatoes in a steamer basket over boiling water. cover and steam 10 minutes or until tender. set aside.
combine raisins and rum. set aside.
combine eggs and next 5 ingredients in a bowl; add bread pieces, sweet potato, and raisin mixture. spoon mixture evenly into 2 lightly greased 11 x 7-inch baking dishes. bake at 350 degrees f for 1 hour or until set, covering with foil to prevent over browning, if necessary.
serve warm with rum sauce and whipped cream. serves 16.
rum sauce
1 1/2 cups butter
1/4 cup dark rum
3 cups sifted confectioners' sugar
1 egg yolk
melt butter in a heavy saucepan over low heat; stir in rum. add confectioners' sugar; stir with a whisk until smooth. stir in egg yolk; cook, stirring constantly, 5 minutes or until mixture reaches 160 degrees f.
makes 2 1/2 cups.
