Sweet Potato Bread Pudding With Orange Sauce Recipes

PANETTONE BREAD PUDDING WITH SPICED ORANGE SAUCE

Steps:

• Arrange the panettone bread cubes to fit compactly into a buttered 2 quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes.
• Whisk together 3 eggs and 1/2 cup sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in 1 pinch salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with 2 1/2 tablespoons butter, and sprinkle with 2 tablespoons of white sugar.
• Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.
• Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.
• Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.
• In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.
• Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

ORANGE SWEET POTATOES

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain. When potatoes are cool, peel and cut into 1/2-in. slices. Arrange in a greased shallow 3-qt. baking dish; set aside., In a large saucepan, combine the brown sugar, cornstarch, salt and cinnamon. Stir in the orange juice, honey, butter, water and orange zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in walnuts. , Pour mixture over the potatoes. Bake, uncovered, at 350° for 25 minutes or until heated through.

SWEET POTATO BREAD PUDDING

Steps:

• Spray a 2 1⁄2-quart shallow baking dish with nonstick cooking spray. Set aside. In a large bowl, whisk together milk, brown sugar, brandy, melted butter, cane or maple syrup, pumpkin pie spice, zest, salt, eggs, and sweet potato until combined. Stir in bread and pecans. Pour mixture into prepared dish. Cover with aluminum foil, and refrigerate 1 hour and 30 minutes. Preheat oven to 375°. Bake 30 minutes. Uncover, and bake until lightly browned and set, 15 to 20 minutes more. Let stand 15 minutes before serving. Serve with Vanilla Bean Custard Sauce.
• In a medium bowl, whisk together sugar and egg yolks until well combined. In a medium saucepan, combine milk, cream, salt, and reserved vanilla bean seeds. Bring to a simmer over medium heat, whisking constantly. Remove from heat. Gradually add half of hot milk mixture to yolk mixture, whisking constantly. Whisk yolk mixture into remaining milk mixture in pan. Cook, whisking constantly, over medium heat, until thickened and bubbly, 2 to 3 minutes. Transfer to a medium bowl; let cool completely. Refrigerate until chilled.

SWEET POTATO "BREAD" PUDDING WITH ORANGE SAUCE

Steps:

• 1. 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 165ºF for 15 seconds. Serve warm over pudding. Store covered in refrigerator.
• 2. Expert Tip: Make an extra batch of the Orange Sauce to pour over fresh berries or sliced fruit. Nothing ever went to waste in the soul food kitchen. Stale bread became bread pudding, dating all the way back to the 1800s. This updated variation is made with quick-to-fix biscuits.

SWEET POTATO BREAD PUDDING WITH ORANGE SAUCE RECIPE - (4.3/5)

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 165ºF for 15 seconds. Serve warm over pudding. Store covered in refrigerator. Make an extra batch of the Orange Sauce to pour over fresh berries or sliced fruit. Nothing ever went to waste in the soul food kitchen. Stale bread became bread pudding, dating all the way back to the 1800s. This updated variation is made with quick-to-fix biscuits.

SWEET POTATO PUDDING WITH TENNESSEE WHISKEY SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, cream the butter and sugars. Add the eggs into sugar mixture, one at a time, incorporating each egg into the mixture. Add spices and salt. Stir potatoes into sugar mixture; add milk and mix thoroughly. Pour into a greased 2-quart baking dish.
• Bake for 50 to 60 minutes.
• To serve, spoon Tennessee Whiskey Sauce over and top with whipped cream.
• In a small saucepan combine water, sugar, and nutmeg. Bring to a boil. Combine Jack Daniel?s Whiskey and cornstarch; stir into sugar mixture. Cook until thickened. Blend in butter until melted.

ZEA'S SWEET POTATO BREAD PUDDING WITH RUM SAUCE RECIPE

Steps:

• In the bowl of a stand mixer, or in a large glass or nonreactive bowl using a hand mixer, beat the eggs. Slowly beat in the sugar, then beat in the pumpkin pie spice and vanilla extract. Beat in the mashed sweet potatoes until thoroughly combined, then beat in the butter. Add the milk, beating until all of the ingredients are completely and thoroughly incorporated. If using a stand mixer, transfer the custard base to a large glass or nonreactive bowl.
• Using your hands, mix the bread cubes and raisins into the custard base. Cover and refrigerate the mixture overnight.
• Shortly before baking, heat the oven to 275 degrees. Thoroughly stir the mixture, making sure there are no white spots of un-soaked bread (it is fine if the soaked bread breaks down somewhat as you stir), and check to see that the raisins are evenly distributed.
• Pour the mixture into a lightly buttered 13-by-9-inch baking dish. Lightly scatter and press the pecans onto the top of the pudding.
• Bake the pudding until it has puffed and the custard is set in the center, about 70 to 90 minutes. Remove the pudding to a rack to cool for 2 hours before serving.
• In a medium saucepan, heat the corn syrup, rum and vanilla to a simmer over medium heat. Remove from heat and, using a whisk, vigorously beat in the softened butter. Keep at room temperature until ready to serve. This makes about 3 cups sauce.

SWEET POTATO BREAD PUDDING WITH RUM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Peel and finely chop sweet potatoes.
• Arrange sweet potato in a steamer basket over boiling water.
• Cover and steam 10 minutes or until tender.
• Set aside.
• Combine raisins and rum.
• Set aside.
• In a bowl, combine eggs,sugar, 1 qt whipping cream, half and half, cane syrup and cinnamon.
• Add bread pieces, sweet potato, and raisin mixture.
• Spoon mixture evenly into 2 lightly greased 11x 7-inch baking dishes.
• Bake at 350ºF for 1 hour or until set, covering with foil to prevent over browning, if necessary.
• Serve warm with Rum Sauce and whipped cream.
• For Rum sauce: Melt butter in a heavy saucepan over low heat; stir in rum.
• Add powdered sugar; stir with a whisk until smooth.
• Stir in egg yolk; cook, stirring constantly, 5 minutes or until mixture reaches 160ºF.
• Makes 2 1/2 cups.

SWEET POTATO BREAD PUDDING

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.

GLAZED CRANBERRY SWEET POTATO BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, pie spice, baking powder and salt. In another large bowl, combine the eggs, sweet potatoes, cranberry sauce and oil. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine the glaze ingredients until smooth; drizzle over cooled loaves.

SWEET POTATO "BREAD" PUDDING WITH ORANGE SAUCE

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.