Sweet Potato Bread Pudding
Sweet potatoes, vanilla and cinnamon are in every bite of this creamy bread pudding, making it a perfect dessert for fall holidays.
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Ingredients
Scale
- 2 medium Triple S Sweet Potatoes
- 1 stick Hiland Butter
- 1 loaf La Baguette French bread, cut into large pieces
- 4 cups Hiland Milk
- 5 Hansens eggs
- 1 cup sugar
- 1 tablespoon Griffins Vanilla
- 1 tablespoon ground cinnamon Sauce:
- 2 sticks Hiland butter
- 3/4 cup light brown sugar
- 1 1/4 cup chopped shelled Miller Pecan Co. Pecans
- 1/4 cup bourbon
- Preheat oven to 400 degrees. Bake the sweet potatoes until soft, about 1 hour, then remove from the oven and allow to cool.
- Butter a large baking dish with ÔøΩ stick of the butter. Place the bread in the baking dish, being careful to fill the corners and top.
- Peel the cooled potatoes, and finely dice. Sprinkle the diced sweet potatoes over the bread, moving them with a fork to fall into the cracks.
- Whisk together the milk, eggs, sugar, vanilla, and cinnamon, and pour over the bread and sweet potatoes. Allow 2 to 4 hours for the custard to soak the bread.
- Cut the remaining ÔøΩ stick of butter into small pieces and scatter over bread pudding. Bake until custard is set, 40’45 minutes. Allow the pudding to cool before serving.
- To make sauce, melt butter in a medium, heavy-bottomed saucepan over medium heat. Add sugar and stir with a wooden spoon until sugar melts and mixture begins to boil, about 5 minutes of boiling total. Stir in pecans and bourbon. Spoon warm sauce over bread pudding.