Sweet Potato "Bread" Pudding with Orange Sauce

Sweet Potato "Bread" Pudding with Orange Sauce

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

Prep Time

40

Minutes

Total Time

4:00

Hrs:Mins

Makes

18

servings

Pudding
4 1/2
cups Original Bisquick® mix
1 1/3
cups milk
1
cup chopped pecans
1/2
cup raisins
2 1/2
cups milk
2 1/2
cups half-and-half
1 1/4
cups mashed baked sweet potatoes
1
cup granulated sugar
1/4
cup butter or margarine, melted
1
tablespoon vanilla
1/2
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
4
eggs
Orange Sauce
2
cups powdered sugar
1
cup butter or margarine, softened
1/2
cup orange juice
2
teaspoons cornstarch
4
egg yolks, beaten
  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.
  2. 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.
  3. 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.
  4. 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.
Makes 18 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Make an extra batch of the Orange Sauce to pour over fresh berries or sliced fruit.
Did You Know
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 515
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 13g,),
  • Cholesterol 145mg;
  • Sodium 570mg;
  • Total Carbohydrate 56g
    • (Dietary Fiber 2g,
  • Protein 8g;
Percent Daily Value*:
    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.