Ginger
Member
- Location
- Seattle area
Sweet Potato Bread Pudding
Serves 8-10
4 medium sweet potatoes or yams
1 loaf dried French or Italian bread, torn into large pieces
4 cups of milk
4 eggs
1 cup of sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
Hint! (You will need to mix custard ingredients in a mixer, as a blender won’t hold it all!)
Praline Sauce:
1 cup (2 sticks) unsalted butter
3/4 cup light brown sugar
1 cup chopped toasted pecans
Pinch salt
Preheat oven to 400 degrees. Pierce sweet potatoes a few times with a fork. Place on a baking sheet and bake until soft. (About 1 hour) When cool enough to handle, peel and break into chunks. Gently toss together bread and sweet potatoes. Place in a greased 9 by 13 baking pan (or lg. casserole dish) I also like to use parchment paper to prevent sticking? In a bowl, beat together milk, eggs, sugar, vanilla and cinnamon. Then pour over bread and sweet potatoes. Push bread down into the custard. Cover and refrigerate for 2-3 hrs. or overnight. Preheat oven to 350 degrees. Bake uncovered until custard is set…...approx. 45 min.? (or could need less time?) after the pudding has baked and cooled for a while …….prepare the praline sauce by melting the butter in a medium, heavy-bottomed saucepan over med. heat. Stir in brown sugar (with a wooden spoon) until sugar melts and mixture starts to boil, (about 5 min.) definitely boil this long enough (the full 5 min.) so that it doesn’t end up sugary!
Now add the pinch of salt and the toasted pecans! (toasting them for a few minutes on a baking sheet in the oven really adds to the flavor!) After the bread pudding has cooled for at least 30 min., serve with warm praline sauce and a little whipped cream if you would like!
This is really so very very YUMMY !!!
Happy Holidays!
Ginger
Serves 8-10
4 medium sweet potatoes or yams
1 loaf dried French or Italian bread, torn into large pieces
4 cups of milk
4 eggs
1 cup of sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
Hint! (You will need to mix custard ingredients in a mixer, as a blender won’t hold it all!)
Praline Sauce:
1 cup (2 sticks) unsalted butter
3/4 cup light brown sugar
1 cup chopped toasted pecans
Pinch salt
Preheat oven to 400 degrees. Pierce sweet potatoes a few times with a fork. Place on a baking sheet and bake until soft. (About 1 hour) When cool enough to handle, peel and break into chunks. Gently toss together bread and sweet potatoes. Place in a greased 9 by 13 baking pan (or lg. casserole dish) I also like to use parchment paper to prevent sticking? In a bowl, beat together milk, eggs, sugar, vanilla and cinnamon. Then pour over bread and sweet potatoes. Push bread down into the custard. Cover and refrigerate for 2-3 hrs. or overnight. Preheat oven to 350 degrees. Bake uncovered until custard is set…...approx. 45 min.? (or could need less time?) after the pudding has baked and cooled for a while …….prepare the praline sauce by melting the butter in a medium, heavy-bottomed saucepan over med. heat. Stir in brown sugar (with a wooden spoon) until sugar melts and mixture starts to boil, (about 5 min.) definitely boil this long enough (the full 5 min.) so that it doesn’t end up sugary!
Now add the pinch of salt and the toasted pecans! (toasting them for a few minutes on a baking sheet in the oven really adds to the flavor!) After the bread pudding has cooled for at least 30 min., serve with warm praline sauce and a little whipped cream if you would like! This is really so very very YUMMY !!!
Happy Holidays!
Ginger
