Sweet Potato Bread Pudding With Orange Sauce Recipe 435

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SWEET POTATO BREAD PUDDING



Sweet Potato Bread Pudding image

To allow the milk mixture to soak into the bread, make the base for this pudding the night before you plan to bake it.

Provided by Chef Glaucia

Categories     Dessert

Time P1DT40m

Yield 8 , 8 serving(s)

Number Of Ingredients 16

1 cup sour cream
3/4 cup milk
3/4 cup sugar
3 eggs, beaten
1 tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1 cup dried cranberries
1 orange, zest of, minced
4 cups French bread, cubed
1 lb sweet potato, peeled, chopped
1 cup pecans, chopped
1/3 cup brown sugar
1/4 cup all-purpose flour
1/4 cup unsalted butter

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.

Nutrition Facts : Calories 602.8, Fat 26.3, SaturatedFat 9.8, Cholesterol 110.4, Sodium 723.6, Carbohydrate 81.7, Fiber 5.6, Sugar 31.4, Protein 12.3

SWEET POTATO "BREAD" PUDDING WITH ORANGE SAUCE



Sweet Potato

A bread pudding classic has been updated for you using quick-to-fix biscuits and a delicious orange sauce.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 18

Number Of Ingredients 18

4 1/2 cups Original Bisquick™ mix
1 1/3 cups milk
1 cup chopped pecans
1/2 cup raisins
2 1/2 cups milk
2 1/2 cups half-and-half
1 1/4 cups mashed baked sweet potatoes
1 cup granulated sugar
1/4 cup butter or margarine, melted
1 tablespoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 eggs
2 cups powdered sugar
1 cup butter or margarine, softened
1/2 cup orange juice
2 teaspoons cornstarch
4 egg yolks, beaten

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.

Nutrition Facts : Calories 515, Carbohydrate 56 g, Cholesterol 145 mg, Fat 5, Fiber 2 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 570 mg

WARM ORANGE SAUCE



Warm Orange Sauce image

I created this because I had made Trishie's Chocolate and Orange Bread Pudding from this site, and felt like this would enhance her recipe and give me more of that orange flavor I was wanting. Use to serve on a warm bread pudding. Crepes or a pound cake would be good also.

Provided by Avon- status quo PRO

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 6

Number Of Ingredients 8

¾ cup freshly squeezed orange juice
⅓ cup white sugar
3 tablespoons butter
1 pinch salt
¾ cup cold water
2 ½ tablespoons cornstarch
2 tablespoons finely shredded orange peel
2 fluid ounces triple sec

Steps:

  • Bring orange juice, sugar, butter, and salt to a simmer in a saucepan over medium heat.
  • Whisk cold water and cornstarch in a small bowl; whisk cornstarch mixture into the simmering sauce until thickened and no longer cloudy.
  • Remove sauce from heat and stir in orange peel and triple sec. Serve warm.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 22.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 43.1 mg, Sugar 17.7 g

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



Sweet Potato Bread Pudding with Orange Sauce Recipe - (4.3/5) image

Provided by carvalhohm

Number Of Ingredients 20

PUDDING:
4 1/2 cups Original Bisquick® mix
1 1/3 cups milk
1 cup chopped pecans
1/2 cup raisins
2 1/2 cups milk
2 1/2 cups half-and-half
1 1/4 cups mashed baked sweet potatoes
1 cup granulated sugar
1/4 cup butter or margarine, melted
1 tablespoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 eggs
ORANGE SAUCE:
2 cups powdered sugar
1 cup butter or margarine, softened
1/2 cup orange juice
2 teaspoons cornstarch
4 egg yolks, beaten

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 "BREAD" PUDDING WITH ORANGE SAUCE



Sweet Potato

My husband loves any kind of bread pudding. I make them for him once a while whenever he wants some. It is easy to make them. They are so delicious and smooth.

Provided by Lisa Johnson

Categories     Potatoes

Time 4h

Number Of Ingredients 19

4 1/2 c original bisquick mix
1 1/3 c milk
1 c chopped pecans
1/2 c raisins
2 1/2 c milk
2 1/2 c half and half
1 1/4 c mashed baked sweet potatoes
1 c granulated sugar
1/4 c butter or margarine, melted
1 Tbsp vanilla
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
4 eggs
ORANGE SAUCE
2 c powdered sugar
1 c butter or margarine, softened
1/2 c orange juice
2 tsp cornstarch
4 egg yolks, beaten

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.

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