Ingredients for Sweet Potato Pecan Bread Pudding
- 3 large sweet potatoes (about 2 pounds)
- 4 large eggs
- 2 large egg yolks
- Granulated Sugar
- Brown Sugar
- 1 teaspoon salt
- 2 cups whole milk
- 2 cups heavy whipping cream
- Ground Cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup raisins
- 1 cup pecan pieces, toasted
- 1/2 cup (1 stick) unsalted butter, melted
- French Bread
- 1/4 cup pure maple syrup
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How to Make Sweet Potato Pecan Bread Pudding
- Preheat oven to 350°F (175°C).
- Pierce sweet potatoes with a fork. Place on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork. Do not overcook.
- Let cool completely. Peel and dice into 1-1 1/2-inch pieces. You should have about 4 cups.
- Reserve 2 cups of diced sweet potatoes. Mash the remaining 2 cups with a potato masher or fork.
- In a large bowl, whisk together mashed sweet potatoes, eggs, egg yolks, granulated sugar, brown sugar, salt, milk, cream, cinnamon, ginger, and melted butter.
- Gently fold in the cubed bread and reserved diced sweet potatoes. Make sure the bread is evenly moistened.
- Pour mixture into a greased 11x9 inch baking dish.
- Cover with foil.
- Place the baking dish in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking dish (bain-marie).
- Bake for 45 minutes. Remove foil and bake for another 5-10 minutes, or until the top is lightly browned and a knife inserted into the center comes out clean.
- Remove from oven and let cool slightly before serving.
- For the Maple Whipped Cream:
- In a chilled bowl, beat heavy cream with an electric mixer until soft peaks form.
- Gradually add maple syrup and continue beating until stiff peaks form.
- Refrigerate until ready to serve.
- Serve warm bread pudding with a generous dollop of maple whipped cream. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
315g
Fat
237g
Carbs
63g
