Sweet Potato or Yam Bread Pudding
with a Praline Sauce.

For a 2 qt casserol dish
8 Slices of brioche cut into large cubes
(You can also use a french bread)
1 cup of mashed sweet potato or yams (about 3)
2 cups half and half
5 extra large eggs
2 Tbls molasses
1 cup brown sugar
1 tsp cinammon
½ tsp ground nutmeg

Ingredients for praline sauce
1 stick of butter
1 cup brown sugar
1 cup pecans
¼ cup heavy cream

Method for bread pudding
Preheat oven to 350 degrees.
Butter a 2 qt casserol dish and place it into
a larger pan and fill the larger pan half way up with water.
Set aside
Place the cut up bread into the buttered casserol dish.
Sprinkle the bread with about a ¼ cup of bourbon or rum.
In a large bowl place the sweet potaoes and whisk in the
Then add the molasses,brown sugar cinammon and nutmeg.
Whisk in the half and half.
Pour the custard over the bread and sprinkle the top of the bread with
more grated nutmeg.
Place in the oven for 30 to 35 minutes. The center should be set.

Method for praline sauce
Place the butter in a heavy sauce pan and let it melt
Add the brown sugar and let it boil for 5 minutes until it get thick.
Add the pecans and ¼ cup of heavy cream,stirring frequently.
Cook for a few minutes and take off the heat.
Too serve, drizzle over warm bread pudding and serve with whipped cream.
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