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Sweet Potato Bread Pudding with Bourbon Sauce

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  • 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.


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