Bread Pudding is the quintessential New Orleans dessert. Every restaurant in the city has some sort of variation. Here’s an twist to this southern dessert. Sweet potatoes and pumpkin pie spices along with pecans really dress up classical bread pudding. And it appears like a cake when baked in a spring form pan. I served the dessert with bourbon sauce. Delicious. With Louisiana sweet potatoes available in the fall, this is a good time to make this variation.
Many restaurants in the South include Bread Pudding as a dessert offering; it’s a popular dessert. It’s sweet and rich, often accompanied with Rum Sauce. However, I have to admit that bread pudding has never been one of my favorite desserts. That is until I discovered a version by Paul Prudhomme, famous Cajun chef with a restaurant in the heart of the French Quarter in New Orleans.