Bisquick Sweet Potato Bread Pudding with Orange Sauce 
Recipes for Everyday Cooking

 

Bisquick Sweet Potato Bread Pudding with Orange Sauce

4 1/2 cups Original Bisquick

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 cup granulated sugar

1/4 cup butter, melted

1 tablespoon vanilla

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

4 eggs

1 1/2 baked medium sweet potatoes, mashed, or 1 can (15 ounces) vacuum-pack
sweet potatoes, drained and mashed

Sauce (recipe follows)

Preheat oven to 450 degrees. Stir Bisquick and 1 1/3 cups milk in large bowl
until soft dough forms. Place on surface sprinkled with Bisquick. Knead 10
times. Drop by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or
until golden brown. Break each biscuit into 4 to 5 pieces.

Butter rectangular pan, 13x9x2 inches. Spread biscuit pieces in pan. Sprinkle
with pecans and raisins. Beat remaining ingredients except sweet potatoes and
Sauce in large bowl on low speed until blended; beat in sweet potatoes. Pour
into pan. Cover and refrigerate at least 2 hours, but no longer than 8 hours.

Preheat oven to 350 degrees. Stir mixture in pan. Bake about 1 hour or until
top is golden brown and toothpick inserted in center comes out clean. Serve
warm with Sauce. Cover and refrigerate any remaining pudding.

Sauce

1 cup powdered sugar

1/2 cup butter, softened

1/4 cup orange juice

1 teaspoon cornstarch

2 egg yolks, beaten

Heat all ingredients in a 2-quart saucepan over low heat 5 to 10 minutes,
stirring constantly with wire whisk, until slightly thickened. (Use of wire
whisk is necessary for success of recipe.) Serve warm over pudding. Cover and
refrigerate any remaining sauce.

AUTHOR: blondie2



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