Sweet Potato Bread Pudding with Pecan Praline Sauce
The dessert menu at Brigtsen's Restaurant in New Orleans offers "Bread Pudding du Jour," which changes with the seasons. This sweet potato version plays well during the holidays.
Ingredients
- 2 cups diced peeled sweet potato
- ¾ cup water
- 3 tablespoons granulated sugar plus 1/4 cup, divided
- 3 tablespoons light brown sugar
- 1 tablespoon unsalted butter
- 1 ½ teaspoons orange zest
- ¼ cup orange juice
- ¾ teaspoon lemon zest
- 2 teaspoons lemon juice
- ¼ teaspoon salt
- 6 large eggs
- 1 ½ cups low-fat milk
- ⅔ cup sweetened condensed milk
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- 8 cups diced stale french bread, preferably whole-wheat
- 4 tablespoons unsalted butter, divided
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ¼ cup low-fat milk
- 2 tablespoons heavy cream plus 3/4 cup, divided
- ⅓ cup finely chopped pecans, toasted
- ¾ teaspoon vanilla extract
- whipped cream for serving