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Sweet Potato Bread Pudding with Bourbon Sauce

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 2 hr 20 min
Category: Desserts Sub Category: Other

what you need
  • 2 medium-size sweet potatoes (about 2 lb.)
  • 2 1/2 cups half-and-half
  • 6 large eggs, lightly beaten
  • 2/3 cup sugar
  • 1 Tbsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 (16-oz.) day-old French bread loaf, cubed
  • Bourbon Sauce
  • 3 Tbsp. butter
  • 1 1/2 tsp. all-purpose flour
  • 1/2 cup sugar
  • 1 cup whipping cream
  • 1/8 tsp. ground nutmeg
  • 1 tsp. vanilla extract
  • 2 Tbsp. bourbon
make it
1. Pierce potatoes with a fork; place on a baking sheet.

2. Bake at 400 for 1 hour and 15 minutes or until tender. Cool slightly, peel, and cut into quarters.

3. Process potatoes in food processor with 1/2 cup half-and-half until smooth, stopping to scrape down sides. Whisk together potato puree, remaining 2 cups half-and-half, lightly beaten eggs, and the next 4 ingredients in a large mixing bowl until smooth.

4. Arrange bread cubes evenly in a lightly greased 13- x 9-inch baking dish. Pour sweet potato mixture evenly over bread cubes. Top evenly with butter.

5. Bake at 350 for 30-35 minutes or until set. Serve with Bourbon Sauce.

Bourbon Sauce:
Melt butter in a small saucepan over medium heat; whisk in flour and cook, whisking constantly 3 minutes. Stir in sugar, whipping cream, and ground nutmeg. Bring to boil over med heat, stirring constantly. Reduce heat, and simmer 5 minutes or until slight thickened. Remove from heat; stir in vanilla and bourbon. Serve warm over Sweet Potato Bread Pudding.
Notes
Average Rating  (1)
Rated  by rattlerms on 4/8/2009 delicious! I'll definitely make this again. Next time I'll throw in some raisins.
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