Best 2 Sweet Potato Bread Pudding With Bourbon Sauce Recipes

SWEET POTATO BREAD PUDDING WITH BOURBON SAUCE

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.

BREAD PUDDING WITH BOURBON SAUCE (LIGHTER RECIPE)

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and margarine over medium heat until margarine is melted and milk is hot.
• In large bowl, mix sugar, cinnamon, salt, egg and egg whites with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 1 1/2-quart casserole or 8-inch square (2-quart) glass baking dish. 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 casserole comes out clean.
• In small bowl, mix caramel sauce and bourbon until smooth. Serve sauce over warm bread pudding. Store in refrigerator.