Sweet Potato Bread Pudding with Rum Sauce Recipe

ingredients

5 large eggs
1 cup brown sugar
3 cups nonfat dry milk, reconstituted (proper amount of water added per instructions)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups canned sweet potatoes
1 1/2 cup pecans
1 pound bread, cut into 1/2 inch cubes

RUM SAUCE
1/4 cup unsalted butter
1/2 cup whipping cream
1/2 cup packed dark brown sugar
1/2 cup rum
1 pinch salt

directions

Preheat oven to 350 degrees F. Spray baking dish with cooking oil.

In a large bowl, whisk together eggs, brown sugar and milk. Stir in vanilla, cinnamon, nutmeg, sweet potatoes, pecans and bread cubes.

Pour into prepared baking dish. Bake for approximately 40 minutes or until firm. Cool. Cut into squares.

May be served with a dollop of whipped topping or Rum Sauce.

For Rum Sauce: Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves.

Remove from heat. Stir in rum.

NOTE: This can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly).

nutrition data

Nutritional data has not been calculated yet.