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Sweet Potato Bread Pudding with Praline Sauce


1 (16 oz.) loaf French Bread, cut into squares
1 (15 oz.) can sweet potatoes, drained and mashed or 1 cup fresh sweet potatoes,
cooked and mashed
1 (12 oz.) can evaporated skimmed milk
1 1/2 cups skim milk
2 large eggs
2 large egg whites
2 tbsp molasses
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp vanilla extract

Praline Sauce (recipe follows)

2 cups sugar
3 tbsp margarine
1/2 tsp baking soda
1 cup buttermilk


Preheat oven to 350 degrees. Place French bread squares into a 2-quart oblong casserole dish coated with nonstick cooking spray. In a mixing bowl, beat sweet potatoes, evaporated milk, milk, egg, egg whites, molasses, cinnamon, nutmeg, and vanilla. Pour evenly over bread and press with hands to submerge bread in liquid mixture. Bake 35 to 45 minutes or until pudding is set. Makes 10 to 12 servings

Praline Sauce
2 cups sugar
3 tbsp margarine
1/2 tsp baking soda
1 cup buttermilk

In a very large pot (mixture foams up while cooking), cook sugar, margarine, baking soda, and buttermilk on medium heat, stirring frequently until sugar is dissolved. Mixture will foam, stir to beat down foaming. The color will begin to caramelize. Cook until a slight brown color, approximately 20 to 30 minutes.


Per serving: CAL 361 (13% from fat); FAT 5g; PROTEIN 10g; CARB 69g; CHOL 38mg; SODIUM 430mg; SATURATED FAT 1g; DIETARY FIBER 2g