Nothing says “it’s the holidays” in my household more than the aroma of sweet potatoes. From pies and casseroles, to oven-roasted fries, my family eats sweet potatoes from Thanksiving on through the New Year! This year I was inspired to take a southern classic- bread pudding- and add a holiday twist to it. The result is my Sweet Potato Bread Pudding! This dessert is a crowd-pleaser and will satisfy any sweet tooth at a holiday party!
- 1 Pepperidge Farm Bake at Home Sourdough Bread Boule + 6 slices raisin bread (or 1 loaf of any bread of your choice)
- 1 cup sweet potato puree (about 3-4 medium sweet potatoes)
- 3 large eggs
- 1 1/2 cup evaporated milk
- 1/2 cup egg nog (or substitute with half and half)
- 4 Tbsp unsalted butter, melted
- 1/2 cup brown sugar
- 1/3 cup sugar
- 1 1/2 tsp vanilla extract
- 1 Tbsp ground cinnamon
- 1/2 Tbsp ground nutmeg
- 1/2 tsp ground ginger
- Crushed nuts (optional)
- Raisins (optional)
For sweet potato puree:
This puree can be made a few days ahead! You can either roast or boil your potatoes. I have chosen to boil my potatoes, as it is easier to
remove the skin after boiling- it just slides off! Also the potatoes will be softer and easier to puree. Once you have removed the skin, mash potatoes with a potato masher. If you have roasted your potatoes, to get a finer puree, you may have to use a food processor.
Bread Pudding Directions:
Preheat oven to 350 degrees. Slice bread into cubes using a serrated knife. A serrated knife will prevent you from tearing soft, fresh bread into shreds. If you don’t have one in your knife rack, a regular knife will do fine. If you are using fresh bread, as I am, you will need to place the bread in the oven so that it can stand up to the sweet potato mixture without becoming soggy. Place cubed bread on a baking sheet and toast for 10-15 minutes. Remove bread from oven and allow to stale.
In a large mixing bowl, whisk together eggs, milk, egg nog. Egg nog is simply cream, sugar and eggs spiced with a hint of nutmeg. It will add another dimension of sweetness and creaminess. If you don’t have any handy, substitute with half and half or milk. Add brown sugar, sugar, vanilla, spices and melted butter to the mixture. You want to make sure your butter is at room temperature before you add it so that you do not scramble your eggs with hot butter. Add sweet potato puree along with a handful of raisins and stir well .
Grease a baking disk well and add bread cubes. Pour sweet potato mixture over the bread and gently fold in with a rubber spatula, making sure that all of the bread is coasted. At first, it will appear as if you are drowning the bread, but that is okay! The bread will continue soak up all of the moisture. Allow mixture to saturate bread for 15 minutes. Bake in the oven for 25-30 minutes.
I’ve topped my bread pudding with some lightly toasted chopped walnuts, almonds and cashews from a nut mix and a few sprinkles some cinnamon. Be sure to serve warm with a scoop of ice cream. Now taste the decadence that is the holidays!