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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.
