| new Orleans Sweet Potato Bread Pudding With Rum Sauce 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
rum Sauce
whipped Cream arrange Sweet Potatoes In A Steamer Basket Over Boiling Water. Cover And Steam 10 Minutes Or Until Tender. Set Aside. combine Raisins And Rum. Set Aside. 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. Bake At 350 Degrees F For 1 Hour Or Until Set, Covering With Foil To Prevent Over Browning, If Necessary. serve Warm With Rum Sauce And Whipped Cream. Serves 16. rum Sauce
1 1/2 Cups Butter
1/4 Cup Dark Rum
3 Cups Sifted Confectioners' Sugar
1 Egg Yolk 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. makes 2 1/2 Cups. |
