And here it is friends: recipe number 2 of 5 in 5 days...my very favorite sweet potato recipe yet. Oh. Yes.
Its no secret around here that I like bread pudding. There are already two variations here on Bella Eats, and I have no doubt that there will be more in the coming years. When trying to come up with a new sweet potato dish this year (the marshmallow-topped, super-sweet casserole just doesn't do it for me) bread pudding popped into my head and nagged and nagged until I did a quick internet search to see if anybody else had tried it yet. Of course, I found a great recipe at The Kitchn (they've done everything already, haven't they?!?) and decided to try it out and tweak it if needed. Not surprising, it was perfect. Even after I cut the recipe to 2/3s (who does that?!?). If you don't have an 8x4 round soufflé pan and want to use a 9x13 instead, pop on over to The Kitchn for their proportions.
Seriously, I hope you all try this recipe for a holiday meal this season. It would be great served right alongside the turkey, or drizzled with the caramel sauce for dessert. So delicious.
Sweet Potato Bread Pudding with Caramel Pecan Sauceserves 8based on this recipe from The KitchnFor the Bread Pudding:
- 1 large garnet sweet potato (about 1 pound)
- butter (for your baking dish)
- (1) loaf day old Challah bread, cut into 1-inch cubes (about 4 cups)
- 4 eggs, lightly beaten
- ⅔ cup sugar
- ⅓ cup maple syrup
- 2 tsp molasses
- 2 tsp vanilla extract
- ½ tsp cinnamon
- pinch of nutmeg
- pinch of allspice
- pinch of salt
- 1-⅓ cups heavy cream
- 1-⅓ cups milkFor the Sauce:
- 1 stick butter
- ½ cup pecan halves
- 1 cup dark brown sugar
- ⅔ cups heavy creamMethod
- Peel and cut the sweet potato into 2-inch chunks. Steam until tender (about 15 minutes). Set aside to cool.
- While the potatoes steam, generously butter a 8" round by 4" tall soufflé dish. Or, a 9x9x2 baking dish would work, too, but your baking time may be a little less. Place the bread cubes in the dish.
- Whisk together the eggs, sugar, maple syrup, molasses, vanilla, spices, salt, milk, and heavy cream.
- Once the sweet potatoes are cool, mash or puree them until smooth. Add them to the egg mixture and blend thoroughly. Pour the mixture over the bread and press down the bread with the back of a wooden spoon to ensure all the bread cubes are soaked in the custard mixture. Let sit for about 20 minutes or up to 4 hours (refrigerate if it will sit for that long) while you preheat the oven to 350℉.
- Place the bread pudding in the oven and bake for 45-60 minutes, until the edges are browned and the custard is set.
- To make the sauce, melt the butter over medium heat in a small saucepan. Add the pecans and simmer for 3-4 minutes. Add the sugar and stir continuously until smooth. Add the cream and stir to combine. Simmer for about 5 minutes until the mixture is reduced to a thick sauce.
- Serve pudding warm with the sauce drizzled over top.