Sunday, October 14, 2012

Sweet Potato Bread Pudding

Hi Y'all
This week we got some sweet potatoes in our veggie basket. My husband does not like sweet potatoes, and honestly I have never really had them except at Thanksgiving time when they are smothered in marshmallows...
So, I had to come up with some creative way to use them. I found this recipe from Paula Deen on the Food Network site and had to give it a try!
The original recipe says to chill your bread pudding mixture for 8 hours before baking. I did not see that step until it was too late. I was making this for an event we were going to that night and did not have time to let it chill. I think it turned out wonderful with out being in the fridge.. But if you have the time for that, then by all means go right on a head and let it chill!
Since I was running behind, I did not get to take any photos before hand.. I apologize for the pictures of the leftovers that I took home..

Sweet Potato Bread Pudding:

Butter, for baking dish
2 cups whole milk
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 1/2 cups pureed sweet potato (about 3 medium sized sweet potatoes)
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 egg yolks
2 loaves white bread, crusts removed
Pecan Crumble, recipe follows

Pecan Crumble:

1 cup all-purpose flour
1 cup firmly packed brown sugar
1 stick cold unsalted butter, diced
1/2 cup quick-cooking oats
1/2 cup toasted and chopped pecans

Preheat the oven to 350 degrees. Generously butter a 13 by 9-inch baking dish.
First you need to puree your sweet potatoes. I peeled them, then chopped them into small pieces and boiled until soft. Once that is done, place them in the your food processor until smooth. Voila! You've now got sweet potato puree!

In a medium saucepan, combine the milk, sugars, sweet potato puree, vanilla, cinnamon, and nutmeg. Cook over medium-high heat, just until the mixture begins to boil. Remove from the heat and set aside.

In a medium bowl, whisk the egg yolks until smooth and combined. Using a ladle, pour 1/2 cup of the hot milk mixture in a slow, steady stream into the yolks, whisking constantly. Add another 1/2 cup of the hot milk mixture and whisk to combine. Pour the egg mixture into the remaining milk mixture. Cook over medium-high heat, stirring constantly, until it’s thick enough to coat the back of a wooden spoon, about 3 to 5 minutes. Strain the custard and reserve.

Cover the bottom of the baking dish with 1 layer of bread slices. Pour about 1/4 of the custard mixture over the bread. Repeat with remaining bread and custard, ending with custard.
Pecan Crumble:

In a medium bowl, combine all the ingredients, and mix with a hand mixer on low speed, until well combined.

Sprinkle the bread pudding with the pecan crumble. Bake until the crumble mixture is golden and the custard is bubbly, about 45 minutes. Serve warm.
Eat and Enjoy!



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