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New Orleans Sweet Potato Bread
Pudding with Rum Sauce


Bread Pudding

  • 1 1/4 pounds sweet potatoes, peeled and finely chopped
  • 2 cups raisins
  • 1/4 cup dark rum
  • 5 large eggs, lightly beaten
  • 1/2 cup granulated sugar
  • 1 quart whipping cream
  • 2 cups half-and-half
  • 2 tablespoons cane syrup
  • 1 tablespoon ground cinnamon
  • 1/2 (16 ounce) loaf French bread, torn into 1-inch pieces
  • Whipped cream

Rum Sauce

  • 1 1/2 cups butter
  • 1/4 cup dark rum
  • 3 cups sifted confectioners' sugar
  • 1 egg yolk


  1. Bread Pudding: Arrange sweet potatoes in a steamer basket over boiling water. Cover and steam 10 minutes or until tender. Set aside.
  2. Combine raisins and rum. Set aside.
  3. Combine eggs and next 5 ingredients in a bowl; add bread pieces, sweet potato, and raisin mixture. Spoon mixture evenly into 2 lightly greased 11 x 7-inch baking dishes.
  4. Bake at 350 degrees F for 1 hour or until set, covering with foil to prevent over browning, if necessary.
  5. Serve warm with Rum Sauce and whipped cream.
  6. Rum Sauce: Melt butter in a heavy saucepan over low heat; stir in rum. Add confectioners' sugar; stir with a whisk until smooth. Stir in egg yolk; cook, stirring constantly, 5 minutes or until mixture reaches 160 degrees F.

Yield: 16 servings; 2 1/2 cups Rum Sauce

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