Sweet Potato Bread Pudding With Eggnog Anglaise

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READY IN: 3hrs 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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