Sweet Potato Bread Pudding with Rum Sauce

Ingredients

Pudding

• 1 1/4 lbs sweet potatoes
• 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
• 8 ounces French bread, torn into 1 inch pieces (1/2 loaf)
• whipped cream (to garnish)

Rum Sauce

• 1 1/2 cups butter
• 1/4 cup dark rum
• 3 cups sifted powdered sugar
• 1 egg yolk

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Peel and finely chop sweet potatoes.

3. 3

   Arrange sweet potato in a steamer basket over boiling water.

4. 4

   Cover and steam 10 minutes or until tender.

5. 5

   Set aside.

6. 6

   Combine raisins and rum.

7. 7

   Set aside.

8. 8

   In a bowl, combine eggs,sugar, 1 qt whipping cream, half and half, cane syrup and cinnamon.

9. 9

   Add bread pieces, sweet potato, and raisin mixture.

10. 10

    Spoon mixture evenly into 2 lightly greased 11x 7-inch baking dishes.

11. 11

    Bake at 350ºF for 1 hour or until set, covering with foil to prevent over browning, if necessary.

12. 12

    Serve warm with Rum Sauce and whipped cream.

13. 13

    For Rum sauce: Melt butter in a heavy saucepan over low heat; stir in rum.

14. 14

    Add powdered sugar; stir with a whisk until smooth.

15. 15

    Stir in egg yolk; cook, stirring constantly, 5 minutes or until mixture reaches 160ºF.

16. 16

    Makes 2 1/2 cups.