Decadent southern sweet potato bread pudding topped with pecan praline sauce
While the potatoes roast, prep the bread pudding ingredients: tear bread into small (about one-inch) pieces and place into a non-stick oblong baking dish. Set aside.
Remove sweet potatoes and reset oven to 350 degrees. Cut potatoes in half and scoop out the insides. (You can place your sweet potatoes in the freezer for a few minutes to make them easier to handle.)
Whisk together egg in a large bowl until uniform. Mix in sugar, pumpkin puree, heavy cream, half and half, butter, vanilla extract, cinnamon, nutmeg, and sea salt. Stir in cooled sweet potatoes. The mixture will have some chunks of sweet potato, which is OK.
Pour mixture over pan of torn bread pieces and use a spoon or rubber spatula to mix and spread the mixture until all pieces are evenly coated and the top is relatively flat and even. Place pan in oven to bake for about an hour and thirty minutes.
While the bread pudding bakes, melt the butter for the praline sauce in a small saucepan over medium-low heat.
Add brown sugar and cream and stir until mixture in uniform. Bring to a boil then simmer for five to 10 minutes in order to allow sauce to thicken. Remove from heat and stir in pecans.
When ready to serve, you can either spoon the sauce all over the bread pudding before cutting or ladle it on the individual portions. Both ways work fine but the first is easiest with a large crowd.
Recipe adapted from the Flavor Mosaic's Pumpkin Praline Bread Pudding.