Sweet Potato Bread Pudding With Eggnog Anglaise

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“The ultimate bread pudding made with MY favorite: sweet potatoes. This was created by Chef Gus Martin, Ralph's On The Park, New Orleans. Watch out, the aroma of cinnamon and baking bread might drive you to eat!”
3hrs 10mins

Ingredients Nutrition


  1. Make the Anglaise:
  2. Heat cream with 1/2 cup sugar, nutmeg, and vanilla in a medium saucepan, stirring until mixture is hot.
  3. Whisk together yolks, remaining sugar, and rum until combined well.
  4. Add one quarter of the hot cream mixture to the egg mixture, whisking constantly.
  5. Transfer egg mixture to saucepan and cook over moderately low heat,stirring constantly, until custard is thickened and registers 175 degrees on a thermometer.
  6. Remove sauce from heat and strain.
  7. Cool, cover, and chill.
  8. Bread Pudding:
  9. Peel potatoes and mash.
  10. Beat eggs until frothy in a large bowl.
  11. Add sugar, cinnamon, nutmeg, and vanilla, and whisk until blended.
  12. Add sweet potato pulp and stir until well combined.
  13. Add bread cubes and mix well.
  14. Chill, covered, for 1 hour.
  15. Preheat oven to 350 degrees.
  16. Pour into shallow 4 quart baking dish.
  17. Cover dish with foil and bake 25 minutes.
  18. Remove foil and bake 45 more minutes.
  19. Serve each portion topped with the eggnog Anglaise.

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