Sunday, October 24, 2010

Sweet Potato Pecan Maple Bread Pudding

If that doesn't sound like autumn, then I don't know what does.  Maybe Apple Cider with Sweet Potato Pecan Maple Bread Pudding?  I ran across the recipe for the bread pudding on, and I filed it away to try when I could.
Today, I could.  I nixed the cranberries when I made it, because it seemed like it had "enough" already.  It's good.  It's sweet, as you would expect from bread pudding, but not disgustingly sweet as some can be.  I suppose you could add more maple syrup if it's not sweet enough for you. 
I would recommend pureeing the sweet potato as opposed to just mashing it.  A stringy bite of potato is not welcome when enjoying bread pudding. 

Sweet Potato Pecan Maple Bread Pudding
Adapted from

1 loaf cubed French or Challah bread (about 6 cups)
2 cups vanilla almond milk (or use heavy cream)
3 eggs
2 cups cooked and mashed sweet potatoes (I think pumpkin puree would also be good.)
1 cup brown sugar
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp salt
3/4 cup dried cranberries
3/4 cup chopped pecans
3/4 cup maple syrup
First, trim the sweet potatoes from any "ugly" marks.  Steam or wrap them in foil to bake until cooked through.  Remove the skin, and puree.
Preheat the oven to 375.  In one large bowl toss the bread cubes with the almond milk until everything is coated and moistened and set aside for about 30-60 minutes.
In another mixing bowl, beat the eggs and then add the sweet potato, brown sugar, spices, vanilla, and salt.
(I actually prefer slightly more cinnamon and vanilla.)
Mix well.  Try to smooth as many of the lumps of potato out as you can.  It really helps if the sweet potato is at room temp when you begin.  If you need to, puree them.  You don't want stringy lumps.
Now, add the cranberries (if you use them) and fold into the sweet potato mixture.
Add the cubed bread to the large bowl and fold together until all the cubes are coated.  Make sure you use the large bowl.  Then you can put the entire mixture into your greased baking dish (Butter is recommended, but cooking spray will work) and even out.
Top with handfuls of chopped pecans....
Now at this point you can cover and refrigerate and bake the next day if you want.  When you're ready to bake, pop the dish into your 375 degree oven for 40-50 minutes.  It should still be slightly creamy in the middle and the top slightly crunchy.  If you like it firmer, continue baking for another 10-15 mins.  While it's still warm, drizzle maple syrup generously (or honey!) all over the top, and let stand for at least 30 minutes.
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