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

1. Arrange sweet potatoes in a steamer basket over boiling water. Cover and steam 10 minutes or until tender. Set aside.
2. Combine raisins and rum. Set aside.
3. 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.
4. Bake at 350 degrees F for 1 hour or until set, covering with foil to prevent over browning, if necessary.
5. Serve warm with Rum Sauce and whipped cream.

Rum Sauce

1. 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.