Recipes

Desserts

Sweet Potato Bread Pudding

WINNER - 2009 SWEET POTATO PIE CONTEST

Ingredients:

10 croissants (stale)
1 half loathe of French bread (stale)
1 quart of milk or half and half
2 cups of brown sugar
4 eggs
2 – 15 oz cans of sweet potatoes
¾ teaspoon of ginger
½ teaspoon of nutmeg (freshly ground if possible)
¼ teaspoon of ground cloves
1 tablespoon of pure vanilla extract
1 tablespoon butter
4 oz pecan pieces

Instructions:

Tear up or cube bread and soak with milk. Cream together eggs, sugar, vanilla and spices with stand mixer or whisk. Drain sweet potatoes and mashed them until smooth. Fold mashed sweet potatoes into cream mixture and mix until well combined. Squeeze soaked bread until it is free of milk. Discard extra milk and fold together sweet potato cream mixture and bread until well combined and pour into butter greased casserole dish. Top with pecan pieces and bake for 35 minutes at 350 degrees or until toothpick comes out clean. A round baking dish will ensure more even baking.

Variations:

Old New Orleans Rum Sauce

1 cup sugar
1 egg
1 stick of unsalted butter
2 oz. Old New Orleans Rum 3 yo.

Melt one stick butter in a sauce pan and add in sugar and whisk until combined. Beat egg in small mixing bowl. When butter sugar mixture is combined, stir two tablespoons into egg and whisk to temper. Add egg mixture into sauce pan and continue to whisk. When sauce become smooth and loses grainy texture turn off heat. Add 2 oz. of rum and whisk into sauce.

To serve, cut bread pudding into squares and top with rum sauce.

Credits:

Wendy Waren and Drue Deshotels
New Orleans, LA