Sweet Potato Bread Pudding With Eggnog Anglaise - cooking recipe

Ingredients

Eggnog Anglaise
2 cups heavy cream
1 cup dark brown sugar
3/4 teaspoon ground nutmeg
3/4 teaspoon vanilla extract
7 large egg yolks
1/4 cup rum
Bread Pudding
1 1/4 lbs sweet potatoes, baked
15 large eggs
2 cups sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
2 1/4 teaspoons vanilla extract
1 quart heavy cream
3/4 loaf stale French bread, cubed (about 8 cups)

Preparation

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