Name: Sweetpotato Bread Pudding With Praline Sauce
Ingredients: 8 - 9 cups of soft challah bread or brioche, (crust removed. Note: Tammi makes her own yeast bread days before.); 1½ sticks butter, (melted, reserve 1 tablespoon); 1 cup pureed sweetpotatoes; 1 tablespoon molasses; 1 cup heavy whipping cream; ½ cup whole milk; ½ cup sugar; 1 large egg; 3 egg yolks; ½ teaspoon salt; 1 teaspoon vanilla; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon ground nutmeg; ½ cup high quality chocolate chips; ½ cup light brown sugar; ½ cup heavy cream; ¼ cup butter, (melted); 1 cup pecans; 2 teaspoons vanilla

Sweetpotato Bread Pudding With Praline Sauce

Tammy Arender - Anchor/Reporter RFD-TV

My obsession is baking. My other obsession is sweetpotatoes! One day I started thinking about different things to put in a bread pudding. I had some left over Beauregard sweetpotatoes (I’m a Louisiana girl and that variety was developed in the Bayou State and I think they’re the sweetest!) and the light bulb went off. I decided to puree them and add them to my bread pudding mixture, and it was dee-lish! I already knew my praline sauce was good enough to eat on shoe leather, so I decided to top it with that and man oh man, it’s become my signature dish.

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Course Desserts, Sides

Cuisine American

Equipment

9 x 13 baking dish
mini food processor

Ingredients

What You Will Need - Bread Pudding

8 - 9 cups of soft challah bread or brioche, crust removed. Note: Tammi makes her own yeast bread days before.
1½ sticks butter, melted, reserve 1 tablespoon
1 cup pureed sweetpotatoes
1 tablespoon molasses
1 cup heavy whipping cream
½ cup whole milk
½ cup sugar
1 large egg
3 egg yolks
½ teaspoon salt
1 teaspoon vanilla
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup high quality chocolate chips

What You Will Need - Praline Sauce

½ cup light brown sugar
½ cup heavy cream
¼ cup butter, melted
1 cup pecans
2 teaspoons vanilla

Instructions

Prepare The Bread Pudding

Preheat oven to 350℉.
In a 9 x 13 baking dish, melt ½ a stick of butter in the oven.
Pull crustless bread apart into bite size pieces. Place bread into the baking dish over the melted butter.
In a separate saucepan, melt one stick of butter. Note: Reserving 1 tablespoon.
Pour butter over bread trying to cover all pieces. Let sit and soak up butter. Note: While bread is soaking prepare the sweetpotato cream bath.
In a mini food processor, add 1 cup pureed sweetpotato, 1 tablespoon of reserved melted butter, and 1 tablespoon molasses. Mix well and set aside.
In a bowl, add 1 cup heavy whipping cream, ½ cup whole milk, ½ cup sugar, 1 egg, 3 egg yolks, ½ teaspoon salt, 1 teaspoon vanilla, 1 teaspoon cinnamon, ½ teaspoon ginger, and ½ teaspoon nutmeg. Whisk well and pour over bread. Note: If bread isn’t originally soft and doughy, it needs to sit for about 20 minutes to soak up cream mixture.
Sprinkle top of bread with ½ cup white chocolate chips and press, making sure all the bread is submerged.

Prepare The Water Bath

Boil water in a tea kettle. While the water is coming to a boil, place the bread pudding casserole dish in a larger baking dish and place in oven. Once water is boiled, carefully pour the heated water between the large and smaller dish covering the sides.
Bake for 30 to 35 minutes. When the pudding is done let it rest for a few minutes before cutting.

Prepare The Praline Sauce

In a saucepan, combine ½ cup brown sugar, ½ cup heavy whipping cream, and ¼ cup melted butter. Boil 3 minutes stirring constantly. Turn off heat and stir in 1 cup pecans and 2 teaspoons vanilla.

Serve Praline Sauce Over The Bread Pudding

Enjoy!

About the Author

Tammi was raised on a cotton and soybean farm in Tallulah, Louisiana. She became a TV news anchor and reporter at KNOE-TV in Monroe, Louisiana in 1981. Tammi is an anchor/reporter for RFD-TV and Rural Radio Channel 147 on Sirius XM. RFD-TV and Rural radio focus on programming that lifts up agriculture and rural America. Their news studio is in Nashville where Tammi currently calls home. She has worked for network affiliates in Baton Rouge, Louisiana, Little Rock, Arkansas, Charleston, West Virginia and Nashville, Tennessee. Tammi contributes as a freelancer to the motorcycle travel show, La Rider TV. That show airs in most of the Louisiana TV markets. She also does stories for This Week in Louisiana Agriculture and the PBS show, Tennessee Crossroads. Tammi has also contributed to national shows such as Entertainment Tonight, Access Hollywood, The Nashville Network, Good Morning America, and CBS This Morning. You may have also seen Tammi on the big screen. Since being asked to be a reporter in the movie remake of one of her favorite childhood shows, Dukes of Hazard, Tammi has gone on to do other films such as The Nice Guys, Twilight Breaking Dawn: Part 2, Pitch Perfect 2, Beautifully Broken, Enemies Among Us, Flag of My Father, Alabama Moon and Private Valentine: Blonde and Dangerous. Tammi loves to ride horses and Harleys! In the equine arena, she's ridden competitively in barrels, western pleasure, and cutting. But her current passion occupying the majority of her free time is cooking! Tammi is an accomplished baker. She has been on national cooking competitions. She was first runner up on the TNT show On the Menu, where her White Chocolate Cheesecake with Praline Sauce had Emeril LaGasse saying it was one of the best cheesecakes he's ever tasted! In addition, she has also been selected to compete on the Food Network shows Bakers vs Fakers and Christmas Cookie Challenge.