Sweet Potato Bread Pudding with Pecan Praline Sauce

To prepare pudding: Combine sweet potato, water, 3 tablespoons each granulated sugar and brown sugar, 1 tablespoon butter, orange zest, orange juice, lemon zest, lemon juice and salt in small saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until the sweet potato is very tender, 15 to 25 minutes. Let cool for 5 minutes. Transfer the mixture to a food processor and puree. Transfer to a shallow pan and let cool completely, about 15 minutes in the refrigerator or 5 minutes in the freezer.

Meanwhile, preheat oven to 350°F. Coat a 7-by-11-inch or similar 2-quart baking dish with cooking spray. Put a kettle of water on to boil for the water bath.

Whisk eggs in a large bowl. Add 1 1/2 cups milk, condensed milk, cinnamon, vanilla, nutmeg, the sweet potato puree and the remaining 1/4 cup granulated sugar; whisk until blended. Add bread and stir until well coated. Pour the mixture into the prepared baking dish.

Place the baking dish in a roasting pan. Pour enough boiling water into the roasting pan to come 1 inch up the sides of the baking dish. Carefully transfer the roasting pan to the oven. Bake the pudding until the center is no longer runny, 45 minutes to 1 hour.

Just before serving, prepare sauce: Combine 3 tablespoons butter, brown sugar, granulated sugar, milk and 2 tablespoons cream in a medium saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, whisking occasionally. Add pecans and vanilla. Cook, stirring occasionally, until thickened and golden, about 3 minutes more. Add the remaining 3/4 cup cream. Return the mixture to a boil and cook, whisking, for 1 minute. Remove from heat and whisk in the remaining 1 tablespoon butter.

Serve the pudding with the sauce and whipped cream, if desired.