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Sweet Potato-Pecan Bread Pudding

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 tablespoons 60ml Butter

    2. 4 Eggs

    3. 1 cup 160g / 5.6oz Light-brown sugar

    4. 3 cups 711ml Heavy cream

    5. 1 cup 237ml Milk

    6. 1 teaspoon 5ml Vanilla

    7. 1/2 teaspoon 2 1/2ml Cinnamon

    8. 1/4 teaspoon 1 1/3ml Nutmeg

    9. 2 cups 474ml Pureed tender-roasted sweet potatoes

    10. 1 cup 237ml Pecans

    11. 6 cups 1422ml Cubed day-old bread (such as French baguette - Italian loaf, or brioche)

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Preheat oven to 350F. Brush a large baking dish (10- by 14-inches) with 2 tablespoons of butter. In a large bowl whisk together eggs, brown sugar, cream and milk. Stir in vanilla, spices, sweet potato pure, pecans and bread, blending thoroughly. Stir in remaining 2 tablespoons butter and pour into baking dish. Bake until just firm, 1 hour. Cool pudding in dish on a baking rack until just warm, then cut into squares to serve. This recipe yields 10 to 12 servings.

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