Sweet Potato Pecan Bread Pudding

Name: Sweet Potato Pecan Bread Pudding
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6-8 serving(s)
Ingredients: 3 medium sweet potatoes, washed; 4 eggs, plus; 6 egg yolks; 1 cup granulated sugar; 3/4 cup brown sugar; 1 1/2 teaspoons salt; 2 cups milk; 2 cups whipping cream; 1 teaspoon ground cinnamon; 1 teaspoon ginger; 1/2 cup raisins; 1/2 cup pecan pieces; 1/4 cup melted butter; 8 cups crusty French bread (cut into 2 inch cubes) or 8 cups european bread (cut into 2 inch cubes); 2 cups whipping cream; 1/4 cup good-quality maple syrup

Submitted by peggylyn

"This recipe is from Tommy Child, Executive Chef at the Lancaster Hotel. It is time consuming, but well worth the effort--This wonderful bread pudding is served with Maple Whipped Cream--the perfect touch!Company Worthy. Hope you enjoy."

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Ready In:: 2hrs
Ingredients:: 16
Serves:: 6-8

ingredients

3 medium sweet potatoes, washed
4 eggs, plus
6 egg yolks
1 cup granulated sugar
³⁄₄ cup brown sugar
1 ¹⁄₂ teaspoons salt
2 cups milk
2 cups whipping cream
1 teaspoon ground cinnamon
1 teaspoon ginger
¹⁄₂ cup raisins
¹⁄₂ cup pecan pieces
¹⁄₄ cup melted butter
8 cups crusty French bread (cut into 2 inch cubes) or 8 cups european bread (cut into 2 inch cubes)
Maple Whipped Cream
2 cups whipping cream
¹⁄₄ cup good-quality maple syrup

directions

Preheat oven to 350 degrees.
Pierce sweet potatoes with a small knife or fork.
Place on a baking sheet and roast in the oven for 45 minutes or until they test soft when pricked with a knife or fork. (or, to microwave, pierce potatoes and place in a microwave safe dish; microwave on high 6 minutes per pound.).
Do not overcook.
Let cool.
When cool enough to handle, peel potatoes.
Dice into 1-to-1-1/2- inch pieces.
There should be four cups diced potatoes.
Reserve 2 cups;mash remaining potatoes witha large spoon or wire whisk.
In a large bowl, combine mashed potatoes, eggs, egg yolks, sugars, salt,milk,cream,cinnamon,ginger,raisins,pecan pieces and butter.
Gently toss bread and reserved potatoes with mashed potato mixture.
Pour into a 11x9 baking dish.
Cover with foil.
Set a larger pan on middle rack of oven;place baking pan in it and fill with enough hot water to come halfway up sides of smaller pan.
Bake 45 minutes or until a knife inserted in center comes out clean.
Remove foil and let top brown slightly, about 5 more minutes.
Remove from water and cool to room temperature,or keep warm until ready to serve.
Serve with a dollop(or more~)of Maple Whipped Cream.
For the Maple Whipped Cream.
2 Cups whipping cream(chill cream,bowl and beaters well).
1/4 cup good-quality maple syrup.
In a medium bowl or mixer, whip cream to soft peaks.
Add syrup; whip until incorporated.
Refrigerate until ready to serve.
Makes 6 to 8 servings.

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Reviews

I can't wait to try this recipe! ALL of PeggyLynn's recipes I've tried have been a huge success! This has a great combo of flavors that I'm anxious to try. I can almost smell it now! :) SibeTracker

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