Sweet Potato "Bread" Pudding with Orange Sauce

Ingredients

• 1.3 cups milk 
• 1 cup pecans chopped
• 0.5 cup raisins 
• 2.5 cups milk 
• 1.3 cups sweet potatoes and into mashed
• 1 cup granulated sugar 
• 0.3 cup butter melted
• 1 tablespoon vanilla 
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon nutmeg 
• 4  eggs 
• 2 cups powdered sugar 
• 1 cup butter softened
• 0.5 cup orange juice 
• 2 teaspoons cornstarch 
• 4  egg yolk beaten
• 4.5 cups frangelico 
• 2.5 cups frangelico 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• hand mixer
• toothpicks

Directions

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.
2. Bake 8 to 10 minutes or until golden. Break up biscuits.
3. Butter bottom and sides of rectangular pan, 13x9x2 inches.
4. Spread biscuit pieces in pan.
5. Sprinkle with pecans and raisins. In large bowl, beat all remaining Pudding ingredients with electric mixer on low speed until blended.
6. Pour over biscuits in pan. Cover and refrigerate at least 2 hours but no longer than 8 hours.
7. Heat oven to 350°F. Stir mixture in pan.
8. Bake about 1 hour or until top is golden and toothpick inserted in center comes out clean.
9. 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 165°F for 15 seconds.
10. Serve warm over pudding. Store covered in refrigerator.