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Sweet Potato Bread Pudding with Rum Sauce

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“A different take on an old southern favorite.”
READY IN:
1hr 20mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

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

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