Sweet Potato Bread Pudding with Rum Sauce
Ingredients
- 5 large eggs
- 1 cup brown sugar
- 3 cups nonfat dry milk, reconstituted
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 cups canned sweet potatoes
- 1 1/2 cup pecans
- l lb. Bread cut into 1/2 inch cubes
Instructions
Preheat oven to 350. Spray baking dish with cooking oil. In a large bowl whisk together eggs, brown sugar and milk. Stir in vanilla, cinnamon, nutmeg, sweet potatoes, pecans and bread cubes. Pour into prepared baking dish. Bake approx. 40 minutes or until firm. Cool. Cut into squares. May be served with a dollop of whipped topping or Rum Sauce. RUM SAUCE 1/4 cup (1/2 stick) unsalted butter 1/2 cup whipping cream 1/2 cup packed dark brown sugar 1/2 cup rum Pinch of salt Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. Makes approx. one cup.
