Cajun and Creole Recipes
New Orleans Sweet Potato Bread
Pudding with Rum Sauce
Yield: 16 servings; 2 1/2 cups Rum Sauce
Ingredients
Bread Pudding
- 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
- Whipped cream
Rum Sauce
- 1 1/2 cups butter
- 1/4 cup dark rum
- 3 cups sifted confectioners' sugar
- 1 egg yolk
Instructions
Bread Pudding
- 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.
Rum Sauce
- 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.