This delectable dessert takes the classic bread pudding to new heights by incorporating the natural sweetness and velvety texture of sweet potatoes. With its warm spices, soft bread, and luscious sweet potato custard, this dessert is a perfect treat for any occasion. The sweet potato custard infuses the bread with its rich flavor, creating a moist and tender texture that melts in your mouth. As the pudding bakes, the top becomes golden and slightly crisp while the interior remains soft and creamy. This recipe is sure to delight your taste buds and leave you craving more.
Ingredients for Bread Pudding
8 cups French bread, brioche or challah cut and cubed (day old stale bread works best)
1/2 cup dark brown sugar
1/2 cup sugar
4 1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
15 ounces canned sweet potato puree or 2 medium size sweet potatoes (cooked until fork tender)
Ingredients for Pecan Topping
1/3 cup pecans, chopped
1/4 cup butter
1/4 cup sugar
Ingredients for Brown Sugar Glaze
3/4 cup brown sugar
1/2 cup butter
1/4 cup sugar
1/2 cup heavy cream
1 tablespoon vanilla extract
01Preheat oven to 350 F.
02Grease a 9×13-inch baking pan with non-stick cooking spray. Layer the cut bread pieces evenly in the pan.
03In a large bowl, mix milk, sweet potato puree, eggs, sugar, brown sugar, vanilla, cinnamon and nutmeg together.
04Pour the milk mixture over the cubed bread. The dot the pudding with the candied pecan mixture. Cover with foil and let it soak for 20 minutes.
05In a bowl, mix the brown sugar, butter and pecans together in a bowl.
06Remove the foil, top it with the pecan mixture and bake for 55-60 minutes, until the center is set.
07While the bread pudding is baking, add in the brown sugar, sugar, butter, and heavy cream together into a saucepan.
08Mix together over medium heat until all of the ingredients have dissolved and the texture is smooth.
09Once the sauce begins to thicken, remove it from the stove. Add in the vanilla extract and mix well. Set aside.
10Remove the bread pudding from the oven and top it off with the brown sugar glaze and serve.