Sweet Potato Bread Pudding With Orange Sauce Recipe 435

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SWEET POTATO BREAD PUDDING WITH ORANGE SAUCE RECIPE - (4.3/5)



Sweet Potato Bread Pudding with Orange Sauce Recipe - (4.3/5) image

Provided by carvalhohm

Number Of Ingredients 20

PUDDING:
4 1/2 cups Original Bisquick® mix
1 1/3 cups milk
1 cup chopped pecans
1/2 cup raisins
2 1/2 cups milk
2 1/2 cups half-and-half
1 1/4 cups mashed baked sweet potatoes
1 cup granulated sugar
1/4 cup butter or margarine, melted
1 tablespoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 eggs
ORANGE SAUCE:
2 cups powdered sugar
1 cup butter or margarine, softened
1/2 cup orange juice
2 teaspoons cornstarch
4 egg yolks, beaten

Steps:

  • Heat oven to 450°F. In large bowl, stir Bisquick mix and 1 1/3 cups milk until soft dough forms. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden. Break up biscuits. Butter bottom and sides of rectangular pan, 13x9x2-inches. Spread biscuit pieces in pan. Sprinkle with pecans and raisins. In large bowl, beat all remaining pudding ingredients with electric mixer on low speed until blended. Pour over biscuits in pan. Cover and refrigerate at least 2 hours but no longer than 8 hours. Heat oven to 350°F. Stir mixture in pan. Bake about 1 hour or until top is golden and toothpick inserted in center comes out clean. Meanwhile, in 2-quart saucepan, heat all Orange Sauce ingredients over low heat 5 to 10 minutes, stirring constantly with wire whisk, until slightly thickened and temperature reaches 165ºF for 15 seconds. Serve warm over pudding. Store covered in refrigerator. Make an extra batch of the Orange Sauce to pour over fresh berries or sliced fruit. Nothing ever went to waste in the soul food kitchen. Stale bread became bread pudding, dating all the way back to the 1800s. This updated variation is made with quick-to-fix biscuits.

PANETTONE BREAD PUDDING WITH SPICED ORANGE SAUCE



Panettone Bread Pudding with Spiced Orange Sauce image

This is a delicious variation on a classic made with the light and heavenly Italian Christmas bread. Panettone is similar to brioche but studded with raisins and candied orange and lemon peel. A luscious sauce made with orange liqueur, makes this dish perfect for the holidays. Serve as a dessert or a sweet and decadent breakfast.

Provided by Lizzie Mac

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h

Yield 6

Number Of Ingredients 19

1 (12 ounce) panettone, cubed
3 eggs, lightly beaten
½ cup white sugar
2 ¼ cups heavy cream
2 teaspoons vanilla extract
1 tablespoon Grand Marnier or other orange-flavored liqueur
1 pinch salt
⅛ teaspoon freshly grated nutmeg
1 ½ teaspoons finely grated lemon zest
2 teaspoons finely grated orange zest
2 ½ tablespoons unsalted butter, cut into bits
2 tablespoons white sugar
½ cup butter
1 cup white sugar
¼ cup Grand Marnier or other orange-flavored liqueur
3 tablespoons water
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon salt
1 egg

Steps:

  • Arrange the panettone bread cubes to fit compactly into a buttered 2 quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes.
  • Whisk together 3 eggs and 1/2 cup sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in 1 pinch salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with 2 1/2 tablespoons butter, and sprinkle with 2 tablespoons of white sugar.
  • Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.
  • Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.
  • Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.
  • In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.
  • Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.

Nutrition Facts : Calories 971.6 calories, Carbohydrate 97.1 g, Cholesterol 302.5 mg, Fat 61.7 g, Fiber 2.2 g, Protein 7.9 g, SaturatedFat 35 g, Sodium 416.9 mg, Sugar 76.1 g

SWEET POTATO "BREAD" PUDDING WITH ORANGE SAUCE



Sweet Potato

A bread pudding classic has been updated for you using quick-to-fix biscuits and a delicious orange sauce.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 18

Number Of Ingredients 18

4 1/2 cups Original Bisquick™ mix
1 1/3 cups milk
1 cup chopped pecans
1/2 cup raisins
2 1/2 cups milk
2 1/2 cups half-and-half
1 1/4 cups mashed baked sweet potatoes
1 cup granulated sugar
1/4 cup butter or margarine, melted
1 tablespoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 eggs
2 cups powdered sugar
1 cup butter or margarine, softened
1/2 cup orange juice
2 teaspoons cornstarch
4 egg yolks, beaten

Steps:

  • Heat oven to 450°F. In large bowl, stir Bisquick mix and 1 1/3 cups milk until soft dough forms. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden. Break up biscuits.
  • Butter bottom and sides of rectangular pan, 13x9x2 inches. Spread biscuit pieces in pan. Sprinkle with pecans and raisins. In large bowl, beat all remaining Pudding ingredients with electric mixer on low speed until blended. Pour over biscuits in pan. Cover and refrigerate at least 2 hours but no longer than 8 hours.
  • Heat oven to 350°F. Stir mixture in pan. Bake about 1 hour or until top is golden and toothpick inserted in center comes out clean.
  • Meanwhile, in 2-quart saucepan, heat all Orange Sauce ingredients over low heat 5 to 10 minutes, stirring constantly with wire whisk, until slightly thickened and temperature reaches 165°F for 15 seconds. Serve warm over pudding. Store covered in refrigerator.

Nutrition Facts : Calories 515, Carbohydrate 56 g, Cholesterol 145 mg, Fat 5, Fiber 2 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 570 mg

BREAD PUDDING WITH ORANGE SAUCE



bread pudding with orange sauce image

Make and share this bread pudding with orange sauce recipe from Food.com.

Provided by russ durand

Categories     Fruit

Time 59m

Yield 6 serving(s)

Number Of Ingredients 12

6 cups French bread, cubed
3/4 cup raisins
3 eggs, beaten
1 (14 ounce) can Eagle Brand Condensed Milk (not evaporated milk)
2 1/2 cups hot water
2 tablespoons butter, melted
1 tablespoon grated orange rind
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup orange juice
1/2 cup sugar
1 tablespoon cornstarch

Steps:

  • heat oven to 350.
  • place bread cubes an rasins in butter 9 in bakkingpan.
  • mix toger eggs, condensed milk, water, butter, orange rinds, vanilla, cinnamon and salt.
  • pour over bread evenly, bake 40 minutes.
  • put orange sauce in saucepan.
  • combine orange juice, sugar and corn starch.
  • over medium heat cook and stir until thickened and bubbly.
  • serve with warm bread pudding.

Nutrition Facts : Calories 795.8, Fat 16.5, SaturatedFat 7.9, Cholesterol 139.9, Sodium 936, Carbohydrate 142.2, Fiber 4.9, Sugar 69.8, Protein 20.9

SWEET POTATO BREAD PUDDING



Sweet Potato Bread Pudding image

To allow the milk mixture to soak into the bread, make the base for this pudding the night before you plan to bake it.

Provided by Chef Glaucia

Categories     Dessert

Time P1DT40m

Yield 8 , 8 serving(s)

Number Of Ingredients 16

1 cup sour cream
3/4 cup milk
3/4 cup sugar
3 eggs, beaten
1 tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1 cup dried cranberries
1 orange, zest of, minced
4 cups French bread, cubed
1 lb sweet potato, peeled, chopped
1 cup pecans, chopped
1/3 cup brown sugar
1/4 cup all-purpose flour
1/4 cup unsalted butter

Steps:

  • In a large bowl, whisk together sour cream, milk, sugar, eggs, baking powder, vanilla extract, ginger, salt, cranberries and minced orange.
  • Add bread cubes and stir gently to coat; cover and chill overnight.
  • Cook sweet potatoes the next day until tender. Drain, transfer to a food processor and puree until smooth. Fold sweet potatoes into chilled bread mixture.
  • For the streusel, combine pecans, brown sugar and flour; stir in butter.
  • Transfer bread pudding mixture to a 1-qt casserole dish coated with nonstick spray. Sprinkle with streusel.
  • Oven: 375º F. Bake: 30 - 40 min, or until knife inserted in the center comes out clean.

Nutrition Facts : Calories 602.8, Fat 26.3, SaturatedFat 9.8, Cholesterol 110.4, Sodium 723.6, Carbohydrate 81.7, Fiber 5.6, Sugar 31.4, Protein 12.3

SWEET POTATOES SUPREME WITH CORN BREAD PUDDING



Sweet Potatoes Supreme with Corn Bread Pudding image

This is an elegant torte-like casserole of sliced yellow and orange sweet potatoes with a corn bread base, custard filling, and almond paste layer under a topping of mini marshmallows and cornbread crumbles.

Provided by Zorro6204

Categories     Side Dish     Vegetables     Sweet Potatoes     Sweet Potatoes With Marshmallow Recipes

Time 1h40m

Yield 8

Number Of Ingredients 16

3 large yellow-fleshed sweet potatoes, peeled and sliced
3 large orange-fleshed sweet potatoes, peeled and sliced
4 cornbread muffins
1 (15 ounce) can canned mashed sweet potatoes
1 cup (packed) dark brown sugar
½ cup butter, softened
1 (13.5 ounce) can coconut milk
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ cup cream
2 eggs
½ teaspoon ground cinnamon
1 pinch salt
½ (8 ounce) can almond paste
2 cups mini marshmallows

Steps:

  • Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat. Cover, and cook until potatoes can be pierced with a fork, about 20 minutes. Drain, and set aside to cool.
  • Preheat your oven's broiler.
  • Lightly grease 9x13 inch baking dish. Slice corn muffins into 1/2 inch rounds, trimming away tops and bottoms. Reserve trimmed pieces. Arrange corn muffin slices over the bottom of prepared baking dish. Place muffins under preheated broiler until toasted, about 2 minutes.
  • Mix the canned mashed sweet potatoes, brown sugar, butter, and 1 cup coconut milk together in a bowl until smooth. Stir in 1 teaspoon cinnamon, nutmeg, and cloves.
  • In another bowl, whisk the eggs with the remaining coconut milk, 1/2 teaspoon cinnamon, and salt until smooth.
  • Place a sheet of plastic wrap on a clean surface. Place 1/2 can of almond paste on the wrap, cover with another sheet of plastic wrap, and roll out the almond paste into a thin sheet, about 1/8 inch thick. Use fingers, or patch pieces of almond paste to shape the sheet into the size of baking dish.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Assemble the casserole by pouring the egg mixture over the corn muffins in the prepared baking dish. Cover with the sheet of almond paste, trimming to fit the dish. Alternating colors, place a layer of sweet potatoes over the almond sheet. Spoon or brush 1/3 of the brown sugar mixture over the sweet potatoes. Repeat, arranging two more layers of sweet potatoes, ending with 1/3 of the brown sugar mixture. Set aside any extra sweet potatoes for another use.
  • Bake casserole in preheated oven 20 minutes. Remove from oven. Sprinkle reserved corn muffin trimmings and marshmallows over the top. Return to oven, and bake until top is browned, about 20 minutes more. Cool 5 to 10 minutes before serving.

Nutrition Facts : Calories 877.8 calories, Carbohydrate 138.2 g, Cholesterol 98.2 mg, Fat 32.4 g, Fiber 13.6 g, Protein 12.6 g, SaturatedFat 19.8 g, Sodium 538.1 mg, Sugar 52.8 g

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