Sweet Potato Bread Pudding with Praline Sauce
Incredible, fabulous and unbelievable are adjectives to describe this melt in your mouth dessert. The Praline Sauce is so delicious you'll want to eat it by itself with a spoon.
1 (16-ounce) loaf French bread, cut into squares
1 (15-ounce) can sweet potatoes, drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
1 (12-ounce) can evaporated milk
1 1/2 cups milk
2 large eggs
2 large egg whites
2 tablespoons molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons vanilla extract
2 cups granulated sugar
3 tablespoons margarine or butter
1/2 teaspoon baking soda
1 cup buttermilk
- Preheat oven to 350°F (175°F).
- For Pudding: Place French bread squares into a 2-quart oblong casserole dish coated with nonstick cooking spray.
- In a mixing bowl, beat sweet potatoes, evaporated milk, milk, egg, egg whites, molasses, cinnamon, nutmeg, and vanilla. Pour evenly over bread and press with hands to submerge bread in liquid mixture.
- Bake 35 to 45 minutes or until pudding is set.
- For Praline Sauce: In a very large pot (mixture foams up while cooking), cook sugar, margarine, baking soda, and buttermilk on medium heat, stirring frequently until sugar is dissolved. Mixture will foam, stir to beat down foaming. The color will begin to caramelize. Cook until a slight brown color, approximately 20 to 30 minutes.
Makes 10 to 12 servings.
Recipe courtesy of Louisiana Sweet Potato Commission.