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| Sweet Potato Bread Pudding with Brown Sugar Sauce submitted by Mom Johnson |
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Description
A wonderful Southern holiday dessert made complete with a rich brown sugar-caramel sauce.
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Directions
Butter a 2-quart baking dish and heat the oven to 350 degrees.
In a large bowl, toss the croissant pieces with the pecans and dates. In another bowl whisk together the milk, eggs, brown sugar, spices, vanilla and melted butter. Blend in the sweet potatoes. Pour sweet potato mixture over the bread mixture and stir until blended. Let stand for about 10 minutes. Bake for 45 - 55 minutes or until set. Serve with brown sugar sauce. Serves 8-10.
Brown Sugar Sauce:
Combine all ingredients except for vanilla in a saucepan over medium heat; bring to a boil, stirring frequently. Reduce heat to medium-low and let boil for 5 minutes. Remove from heat. Add vanilla. Sauce will thicken as it cools.
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Ingredients
 5 1/2-6 cups torn croissants (about 6 large)
1/2 cup coarsely chopped pecans
1 cup pitted and chopped dates
3 T. melted butter
1 tsp. cinnamon
1/4 tsp. nutmeg
1 cup brown sugar, packed
2 1/2 cups half and half or light cream
3 large eggs
1 1/2 tsp. vanilla
1 1/2 cups mashed sweet potatoes
Sauce:
1/2 cup brown sugar
2 T. light corn syrup
1/4 cup butter
1/2 cup heavy cream
1 1/2 tsp. vanilla
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