• Tommy Centola

Sweet Potato Bread Pudding with Praline Sauce

Valentine's Day is coming up. Dessert is a main part of my meal planning for that day. This week, I want to share two bread pudding recipes that would be great additions to you Valentine's meal.


1 (16-ounce) loaf French bread, cut into squares

Non-stick cooking spray

1 (15-ounce) can sweet potatoes, drained and mashed

1 (12-ounce) can evaporated milk

1 1/2 cup milk

2 eggs

2 egg whites

2 tablespoons cane syrup

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 teaspoons vanilla extract

Praline Sauce ( recipe follows)


Preheat oven to 350℉.

Place French bread squares in 2-quart oblong casserole dish coated with non-stick spray.

In a mixing bowl, beat sweet potatoes, milks, eggs and egg whites, cane syrup, 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


2 cups sugar

3 tablespoons butter

1/2 teaspoon baking soda

1 cup buttermilk


IN a 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 mixture turns a light caramel color, 20 to 30 minutes.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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