'WOW' Kitchen Recipe: Tammi's Sweet Potato Bread Pudding with Ru - WOWK 13 Charleston, Huntington WV News, Weather, Sports

'WOW' Kitchen Recipe: Tammi's Sweet Potato Bread Pudding with Rum Caramel Sauce

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Tammi's Sweet Potato Bread Pudding with Rum Caramel Sauce Tammi's Sweet Potato Bread Pudding with Rum Caramel Sauce

Probably one of the first times I ever really said "WOW" after tasting a dish I'd made myself from scratch was my sweet potato bread pudding. So here's the recipe:

Sweet Potato Bread pudding w/ rum caramel sauce

by Tammi Arender

8-9 Cups of soft white bread (I make my own yeast bread days before but can use challah bread, hamburger buns or sourdough bread with crust removed)

1 cup heavy whipping cream

½ cup whole milk

½ cup sugar

1 large eggs/ 3 yolks

1/2tsp salt

1 tsp vanilla

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg

1 ½ sticks melted butter

½ cup high quality chocolate chips

1 cup pureed sweet potato (fresh Beauregard sweet potato is best. Peeled, cubed and oiled for 20 minutes then pureed w/ butter Steen’s molasses but canned sweet potato will suffice)

Rum sauce : ½ cup light brown sugar, ½ cup heavy cream, ¼ cup butter, 1 cup pecans 2 tsp vanilla splash of dark rum

Directions:

Melt half a stick of butter in glass 9x13 baking dish in 350 degree oven. If bread has a “crust” remove crust. Pull bread apart into bite size pieces. Place bread into dish with melted butter. Melt the other stick of butter and pour over bread trying to cover all pieces. Let sit and soak up butter while making sweet potato/cream bath. Puree sweet potato in mini food process with 1 Tbsp of butter and 1 Tbsp of molasses. In another bowl whisk together all other ingredients then whisk in pureed sweet potato. Pour over buttered bread mixture. Sprinkle on white chocolate chips. Press down white chocolate chips and bread into cream bath. Making sure all bread is submerged. If bread isn’t originally soft and doughy, it needs to sit for about 20 minutes to soak up cream mixture. The softer the bread the less time it takes. Place dish in a water bath in 350 degree oven for 30-35 minutes. When bread pudding is done let it sit for a minutes before cutting. That’s when you make the Lagniappe (Praline) sauce. In a cast iron skillet mix sugar, cream, splash of rum, and butter and bring to boil. Boil 2 minutes, stirring constantly. Turn off heat and stir in pecans and vanilla.

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