Sweet Potato Bread Pudding With Rum Sauce - cooking recipe

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

Preparation

Preheat oven to 350 degrees.
Peel and finely chop sweet potatoes.
Arrange sweet potato in a steamer basket over boiling water.
Cover and steam 10 minutes or until tender.
Set aside.
Combine raisins and rum.
Set aside.
In a bowl, combine eggs,sugar, 1 qt whipping cream, half and half, cane syrup and cinnamon.
Add bread pieces, sweet potato, and raisin mixture.
Spoon mixture evenly into 2 lightly greased 11x 7-inch baking dishes.
Bake at 350\u00b0F for 1 hour or until set, covering with foil to prevent over browning, if necessary.
Serve warm with Rum Sauce and whipped cream.
For Rum sauce: Melt butter in a heavy saucepan over low heat; stir in rum.
Add powdered sugar; stir with a whisk until smooth.
Stir in egg yolk; cook, stirring constantly, 5 minutes or until mixture reaches 160\u00b0F.
Makes 2 1/2 cups.