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Sweet Potato Bread Pudding
with Orange Sauce

Sweet Potato Bread Pudding

A bread pudding classic has been updated for you using quick-to-fix biscuits and a delicious orange sauce.



Orange Sauce


  1. Heat oven to 450 degrees F.
  2. In large bowl, stir Bisquick mix and 1 1/3 cups milk until soft dough forms.
  3. Drop dough by spoonsful onto ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until golden.
  5. Break up biscuits.
  6. Butter bottom and sides of rectangular pan, 13 x 9 x 2 inches.
  7. Spread biscuit pieces in pan.
  8. Sprinkle with pecans and raisins.
  9. In large bowl, beat all remaining Pudding ingredients with electric mixer on low speed until blended.
  10. Pour over biscuits in pan.
  11. Cover and refrigerate at least 2 hours but no longer than 8 hours.
  12. Heat oven to 350 degrees F.
  13. Stir mixture in pan.
  14. Bake for about 1 hour or until top is golden and wooden pick inserted in center comes out clean.
  15. Meanwhile, in 2-quart saucepan, heat all Orange Sauce ingredients over low heat 5 to 10 minutes, stirring constantly with wire whisk, until slightly thickened and temperature reaches 165 degrees F for 15 seconds.
  16. Serve warm over pudding.
  17. Store covered in refrigerator.

Prep Time 40 Minutes
Total Time 4:00 Hours
Makes 18.

Nutrition Information: 1 Serving (1 Serving) Calories 515 o (Calories from Fat 260), Total Fat 29g o (Saturated Fat 13g, o Trans Fat ncg), Cholesterol 145mg; Sodium 570mg; Total Carbohydrate 56g o (Dietary Fiber 2g, o Sugars ncg), Protein 8g

Percent Daily Value*: Vitamin A 70%; Vitamin C 6%; Calcium 18%; Iron 8%

Exchanges: 3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat

Carbohydrate Choices: 4

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker.


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