Sweet potato biscuit bread pudding with bourbon-pecan caramel sauce
Instructions:
, for serving
- Preheat the oven to 350 F. Butter a 11⁄2-quart baking dish. The pudding bakes in a water bath, so set the dish inside a large baking pan.
- Whisk the eggs in a large bowl until the yolks and whites are blended. Whisk in the sugar, vanilla, and half-and-half. Stir in the biscuits and cherries. Pour into the prepared baking dish. Add enough very hot tap water to the baking pan to come halfway up the outside of the baking dish. Bake until the top is puffed and the pudding is just set, about 50 minutes. A thin knife inserted about 1 inch from the center should come out moist but not wet.
- Remove the pudding from the oven and let it sit in the hot water bath for 5 minutes before serving warm with Bourbon-Pecan Caramel Sauce.