Sweet Potato Bread Pudding

bread pudding

The Vanilla Bean Custard makes this Sweet Potato Bread Pudding extra special.

Sweet Potato Bread Pudding
Yield: approximately 10 servings
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Ingredients
  1. 1 3/4 cups whole milk
  2. 1/2 cup firmly packed light brown sugar
  3. 1⁄3 cup brandy
  4. 1⁄4 cup unsalted butter, melted
  5. 3 tablespoons cane syrup or maple syrup
  6. 1 1⁄2 teaspoons pumpkin pie spice
  7. 1 teaspoon orange zest
  8. 1⁄2 teaspoon salt
  9. 6 large eggs
  10. 1 (15-ounce) can sweet potato purée
  11. 1 (12-ounce) loaf day-old French bread, cut into 1-inch cubes
  12. 1⁄2 cup chopped pecans
  13. Vanilla Bean Custard Sauce (recipe follows)
Instructions
  1. Spray a 2 1⁄2-quart shallow baking dish with nonstick cooking spray. Set aside.
  2. In a large bowl, whisk together milk, brown sugar, brandy, melted butter, cane or maple syrup, pumpkin pie spice, zest, salt, eggs, and sweet potato until combined. Stir in bread and pecans. Pour mixture into prepared dish. Cover with aluminum foil, and refrigerate 1 hour and 30 minutes.
  3. Preheat oven to 375°.
  4. Bake 30 minutes. Uncover, and bake until lightly browned and set, 15 to 20 minutes more. Let stand 15 minutes before serving. Serve with Vanilla Bean Custard Sauce.
Taste of the South https://www.tasteofthesouthmagazine.com/
Vanilla Bean Custard Sauce
Yield: approximately 1 1/4 cups
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Ingredients
  1. 2 tablespoons sugar
  2. 2 large egg yolks
  3. 1⁄2 cup whole milk
  4. 1⁄2 cup heavy whipping cream
  5. 1⁄8 teaspoon salt
  6. 1 vanilla bean, split lengthwise, seeds scraped and reserved
Instructions
  1. In a medium bowl, whisk together sugar and egg yolks until well combined. In a medium saucepan, combine milk, cream, salt, and reserved vanilla bean seeds. Bring to a simmer over medium heat, whisking constantly. Remove from heat.
  2. Gradually add half of hot milk mixture to yolk mixture, whisking constantly. Whisk yolk mixture into remaining milk mixture in pan. Cook, whisking constantly, over medium heat, until thickened and bubbly, 2 to 3 minutes. Transfer to a medium bowl; let cool completely. Refrigerate until chilled.
Taste of the South https://www.tasteofthesouthmagazine.com/

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