Recipes

Sweet Rewards Recipe Contest

Carolina Sweet Potato Salad & Bacon Bread Pudding

2008 Second Place Sides

Ingredients:

4 cups 1inch Italian bread cubes
1 16-ounce can Bruce’s whole yams, drained and cubed
6 slices bacon
1 tablespoon minced garlic
3 large eggs
3 cups half and half
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup grated sharp cheddar cheese
1/2 cup grated parmesan cheese

Instructions:

Preheat oven to 325 ◦ F. Place bread cubes on baking sheet and bake for 20 minutes until toasted. Remove from oven and increase temperature to 375◦ F. Cook bacon in a skillet until crisp. Drain on paper toweling and crumble. Reduce bacon drippings to 2 tablespoons and sauté garlic lightly. In a large bowl, whisk eggs with half and half, salt, and cayenne pepper. Add sweet potatoes, bacon, and cheeses to bowl. Fold in bread crumbs. Transfer to a lightly greased 2 quart baking dish and cover with aluminum foil. Bake for 30 minutes at 375◦. Remove foil and continue cooking for an additional 15 to 20 minutes or until pudding is puffed and set.

Makes 8 Servings

Credits:

Mary Leverette
Columbia, S.C.