Sweet Potato Bread Pudding With Eggnog Anglaise

Total Time: 3 hrs 10 mins Preparation Time: 2 hrs Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 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
• 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)

Recipe

• 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.