Sweet Potato Bread Pudding with Praline Sauce

This recipe comes to us courtesy of Louisiana Cookin’ Magazine. Your guests will swoon for this delicious, fiber-packed version of a usually junky favorite.

• 1 16-ounce loaf French bread, cut into squares
• Nonstick cooking spray
• 1 15-ounce can Louisiana sweet potatoes, drained and mashed
• 1 12-ounce can evaporated skimmed milk
• 1 1/2 cups skim milk
• 2 eggs
• 2 egg whites
• 2 tablespoons molasses
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 teaspoons vanilla extract
• Praline Sauce (recipe follows)

Preheat oven to 350ºF. Place French bread squares in 2-quart oblong casserole dish coated with nonstick cooking spray.
In mixing bowl, beat sweet potatoes, evaporated milk, skim milk, eggs, egg whites, molasses, cinnamon, nutmeg, and vanilla. Pour mixture evenly over bread, and press to submerge the bread in the liquid mixture.

Bake until pudding is set, 35 to 45 minutes. Top each serving with Praline Sauce.
Serve immediately.

Praline Sauce
The Praline Sauce is so delicious you’ll want a spoon to eat it by itself.
• 2 cups sugar
• 3 tablespoons butter or margarine
• 1/2 teaspoon baking soda
• 1 cup buttermilk
In very large pot (mixture foams up while cooking), cook sugar, butter, baking soda, and buttermilk over medium heat, stirring frequently, until sugar is dissolved, 5 to 7 minutes. Stir mixture rapidly, so the foaming will subside. Cook until the sauce turns a light caramel color, 20 to 30 minutes.


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