|Sweet Potato Bread Pudding|
Nothing says 'Fall' like the color orange! Leaves, pumpkins, Halloween costumes, sweet potatoes. And nothing says sweet New England comfort food like bread pudding. Without further ado, here's your new Sunday brunch or Thanksgiving go to sweet.
Sweet Potato Bread Pudding
(serves 8 - 10)
1 loaf Italian bread ripped into large chunks
2 -3 medium sweet potatoes, baked
1/2 c pecans
4 c milk
1 c brown sugar, loose, not packed
1 tbsp vanilla extract
1 tsp cinnamon
Bake sweet potatoes in 400 degree oven for about 1 hour. Let sit until cool enough to handle.
In the meantime: butter a 9x12" baking dish and shred enough Italian bread to completely cover the bottom of the pan. Set aside to dry out.
When sweet potatoes are ready, scoop out of skins, and place on top of bread, spreading out to cover surface and pushing down to fill in spaces. Sprinkle pecans on top, pressing into sweet potato.
Beat eggs, milk, brown sugar, vanilla and cinnamon in large bowl. Pour over bread and sweet potatoes. Set aside in fridge until liquid is absorbed (about 3 hours). You may need to push the bread back down if it starts to float around. Cut pats of butter and place on top of soaked bread, one pat per serving.
Preheat oven to 375 degrees. Bake bread pudding for 45 - 50 minutes until pudding is set. Let cool slightly. Scoop onto plates. Top with ice cream, whipped cream or maple syrup.We drizzled maple syrup on the plate, then topped with homemade whipped cream.
White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032