Sweet Potato Bread Pudding With Bourbon Sauce Recipes

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
• In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.

Steps:

• 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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.
• Bake in preheated oven until hot and golden brown on top, about 30 minutes.

Steps:

• Heat oven to 450°F. In large bowl, stir Bisquick mix and 1 1/3 cups milk until soft dough forms. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden. Break up biscuits.
• Butter bottom and sides of rectangular pan, 13x9x2 inches. Spread biscuit pieces in pan. Sprinkle with pecans and raisins. In large bowl, beat all remaining Pudding ingredients with electric mixer on low speed until blended. Pour over biscuits in pan. Cover and refrigerate at least 2 hours but no longer than 8 hours.
• Heat oven to 350°F. Stir mixture in pan. Bake about 1 hour or until top is golden and toothpick inserted in center comes out clean.
• Meanwhile, in 2-quart saucepan, heat all Orange Sauce ingredients over low heat 5 to 10 minutes, stirring constantly with wire whisk, until slightly thickened and temperature reaches 165°F for 15 seconds. Serve warm over pudding. Store covered in refrigerator.

Steps:

• In a large bowl, whisk together sour cream, milk, sugar, eggs, baking powder, vanilla extract, ginger, salt, cranberries and minced orange.
• Add bread cubes and stir gently to coat; cover and chill overnight.
• Cook sweet potatoes the next day until tender. Drain, transfer to a food processor and puree until smooth. Fold sweet potatoes into chilled bread mixture.
• For the streusel, combine pecans, brown sugar and flour; stir in butter.
• Transfer bread pudding mixture to a 1-qt casserole dish coated with nonstick spray. Sprinkle with streusel.
• Oven: 375º F. Bake: 30 - 40 min, or until knife inserted in the center comes out clean.

Steps:

• Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
• Add eggs, sugar, raisins, butter and vanilla; stir well.
• Spoon mixture into a greased 3 quart casserole.
• Bake, uncovered, at 325°F for 1 hour or until firm.
• Cool in pan at least 20 minutes before serving.
• Spoon into individual serving bowls; serve with Bourbon Sauce.
• Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
• Add egg, stirring briskly with a wire whisk until well blended.
• Cook over medium heat 1 minute.
• Remove from heat, cool slightly; stir in bourbon.