sweet potato "bread" pudding with orange sauce
My husband loves any kind of bread pudding. I make them for him once a while whenever he wants some. It is easy to make them. They are so delicious and smooth.
prep time
40 Min
cook time
3 Hr 20 Min
method
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yield
18 servings
Ingredients
- 4 1/2 cups original bisquick mix
- 1 1/3 cups milk
- 1 cup chopped pecans
- 1/2 cup raisins
- 2 1/2 cups milk
- 2 1/2 cups half and half
- 1 1/4 cups mashed baked sweet potatoes
- 1 cup granulated sugar
- 1/4 cup butter or margarine, melted
- 1 tablespoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 - eggs
- ORANGE SAUCE
- 2 cups powdered sugar
- 1 cup butter or margarine, softened
- 1/2 cup orange juice
- 2 teaspoons cornstarch
- 4 - egg yolks, beaten
How To Make sweet potato "bread" pudding with orange sauce
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Step 1Heat oven to 450°F. In large bowl, stir Bisquick mix and 1 1/3 cups milk until soft dough forms. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden. Break up biscuits. Butter bottom and sides of rectangular pan, 13x9x2 inches. Spread biscuit pieces in pan. Sprinkle with pecans and raisins. In large bowl, beat all remaining Pudding ingredients with electric mixer on low speed until blended. Pour over biscuits in pan. Cover and refrigerate at least 2 hours but no longer than 8 hours. Heat oven to 350°F. Stir mixture in pan. Bake about 1 hour or until top is golden and toothpick inserted in center comes out clean. Meanwhile, in 2-quart saucepan, heat all Orange Sauce ingredients over low heat 5 to 10 minutes, stirring constantly with wire whisk, until slightly thickened and temperature reaches 165ºF for 15 seconds. Serve warm over pudding. Store covered in refrigerator.
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Step 2Expert Tip: Make an extra batch of the Orange Sauce to pour over fresh berries or sliced fruit. Nothing ever went to waste in the soul food kitchen. Stale bread became bread pudding, dating all the way back to the 1800s. This updated variation is made with quick-to-fix biscuits.
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