Sweet Potato Bread Pudding With Eggnog Anglaise

Name: Sweet Potato Bread Pudding With Eggnog Anglaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Eggnog Anglaise; 2 cups heavy cream; 1 cup dark brown sugar; 3/4 teaspoon ground nutmeg; 3/4 teaspoon vanilla extract; 7 large egg yolks; 1/4 cup rum; Bread Pudding; 1 1/4 lbs sweet potatoes, baked; 15 large eggs; 2 cups sugar; 3/4 teaspoon ground cinnamon; 3/4 teaspoon ground nutmeg; 2 1/4 teaspoons vanilla extract; 1 quart heavy cream; 3/4 loaf stale French bread, cubed (about 8 cups)

Servings: persons

Eggnog Anglaise
2 cups heavy cream
1 cup dark brown sugar
3/4 teaspoon ground nutmeg
3/4 teaspoon vanilla extract
7 large egg yolks
1/4 cup rum
Bread Pudding
1 1/4 lbs sweet potatoes, baked
15 large eggs
2 cups sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
2 1/4 teaspoons vanilla extract
1 quart heavy cream
3/4 loaf stale French bread, cubed (about 8 cups)

1
Make the Anglaise:
2
Heat cream with 1/2 cup sugar, nutmeg, and vanilla in a medium saucepan, stirring until mixture is hot.
3
Whisk together yolks, remaining sugar, and rum until combined well.
4
Add one quarter of the hot cream mixture to the egg mixture, whisking constantly.
5
Transfer egg mixture to saucepan and cook over moderately low heat,stirring constantly, until custard is thickened and registers 175 degrees on a thermometer.
6
Remove sauce from heat and strain.
7
Cool, cover, and chill.
8
Bread Pudding:
9
Peel potatoes and mash.
10
Beat eggs until frothy in a large bowl.
11
Add sugar, cinnamon, nutmeg, and vanilla, and whisk until blended.
12
Add sweet potato pulp and stir until well combined.
13
Add bread cubes and mix well.
14
Chill, covered, for 1 hour.
15
Preheat oven to 350 degrees.
16
Pour into shallow 4 quart baking dish.
17
Cover dish with foil and bake 25 minutes.
18
Remove foil and bake 45 more minutes.
19
Serve each portion topped with the eggnog Anglaise.

2014

kcal

Calories

107

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Eggnog Anglaise, 2 cups heavy cream, 1 cup dark brown sugar, 3/4 teaspoon ground nutmeg, and more.

Yes, Sweet Potato Bread Pudding With Eggnog Anglaise falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!