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sweet potato "bread" pudding with orange sauce

(2 ratings)
georgiagirl48 avatar
Recipe by
Lisa Johnson
@georgiagirl48
Macon, GA

My husband loves any kind of bread pudding. I make them for him once a while whenever he wants some. It is easy to make them. They are so delicious and smooth.

(2 ratings)
yield 18 servings
prep time 40 Min
cook time 3 Hr 20 Min

Ingredients For sweet potato "bread" pudding with orange sauce

  • 4 1/2 c
    original bisquick mix
  • 1 1/3 c
    milk
  • 1 c
    chopped pecans
  • 1/2 c
    raisins
  • 2 1/2 c
    milk
  • 2 1/2 c
    half and half
  • 1 1/4 c
    mashed baked sweet potatoes
  • 1 c
    granulated sugar
  • 1/4 c
    butter or margarine, melted
  • 1 Tbsp
    vanilla
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg
  • 4
    eggs
  • ORANGE SAUCE
  • 2 c
    powdered sugar
  • 1 c
    butter or margarine, softened
  • 1/2 c
    orange juice
  • 2 tsp
    cornstarch
  • 4
    egg yolks, beaten

How To Make sweet potato "bread" pudding with orange sauce

  • 1
    Heat oven to 450°F. In large bowl, stir Bisquick mix and 1 1/3 cups milk until soft dough forms. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden. Break up biscuits. Butter bottom and sides of rectangular pan, 13x9x2 inches. Spread biscuit pieces in pan. Sprinkle with pecans and raisins. In large bowl, beat all remaining Pudding ingredients with electric mixer on low speed until blended. Pour over biscuits in pan. Cover and refrigerate at least 2 hours but no longer than 8 hours. Heat oven to 350°F. Stir mixture in pan. Bake about 1 hour or until top is golden and toothpick inserted in center comes out clean. 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 165ºF for 15 seconds. Serve warm over pudding. Store covered in refrigerator.
  • 2
    Expert Tip: Make an extra batch of the Orange Sauce to pour over fresh berries or sliced fruit. Nothing ever went to waste in the soul food kitchen. Stale bread became bread pudding, dating all the way back to the 1800s. This updated variation is made with quick-to-fix biscuits.
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