Recipes

Sweet Rewards Recipe Contest

Sweet Potato Croissant Pudding with Cinnamon Scented Caramel ‘N Sweet Potato Sauce

2008 Third Place Desserts

Ingredients:

Nonstick cooking spray (butter flavored)

Pudding:
½ cup reduced fat cultured buttermilk
½ cup heavy cream
2 tablespoons pure maple syrup
1 cup coarsely mashed Louisiana sweet potatoes, drained
½ cup dark brown sugar (packed)
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 teaspoon almond extract
1 large egg
5 cups cubed day or two day old croissants (1/2 inch thick)
½ cup golden raisins
2 tablespoons blanched sliced almonds

Sauce:
2 tablespoons unsalted butter
1/3 cup dark brown sugar
3 tablespoons heavy cream
¼ cup pureed Louisiana sweet potatoes, drained
1 teaspoon ground cinnamon
Topping
1 cup heavy cream
2 tablespoons powdered sugar
Cinnamon to sprinkle

Instructions:

Preheat oven to 350 °F. Spray a 2 quart glass casserole dish or a 9x9 inch glass baking dish with cooking spray. Set aside.

To prepare pudding, in a large mixing bowl whisk buttermilk, cream, maple syrup, sweet potatoes, brown sugar, cinnamon, ginger, nutmeg, extract and egg until thoroughly blended. Fold in croissant cubes and raisins. Let stand 15 minutes and then transfer to prepared dish.

Sprinkle almonds evenly over pudding and bake pudding at 350 degrees F. for 40 minutes or until a wooden toothpick inserted in center of pudding comes out clean. Transfer dish to a wire rack.

Meanwhile, in a small heavy saucepan, combine butter and brown sugar; stir constantly over medium heat until butter melts. Add cream; stir until sugar dissolves and sauce is smooth-about 3 minutes. Add sweet potatoes and cinnamon; stir and heat to very warm. Remove from heat and let set 2 minutes then pour sauce evenly over pudding. Let set 15 minutes then serve pudding warm with whipped cream, if desired. Delicious cold too!

Topping: In a small bowl whip heavy cream until soft peaks form. Sprinkle with powdered sugar and continue to beat until stiff peaks form.

Makes 8 to 9 servings

Variations:

Note: If using a 9 x 9-inch baking dish, cut pudding into squares.

Credits:

Barbara Estabrook
Rhinelander, WI