Saturday, December 4, 2010

Sweet Potato Bread Pudding

So this delectable dish is what I decided to make for the church dinner tomorrow. Because December just calls for a ridiculous amount of sweet potatoes. I tweaked this recipe for Pumpkin Bread Pudding and was so pleased with how it turned out! It calls for pumpkin bread, but I had some leftover Cream Cheese Pound Cake that was turning rather dry, so I decided to use that. I also didn't have any pumpkin, so I used sweet potatoes instead. I also added some pumpkin pie spice, since I wasn't using pumpkin bread. Yuuuuuummy! The pound cake got nice and soft, but not soggy, and the custard formed a wonderful sauce underneath the crust, that just begs to be poured all over the top.

It was the perfect balance of sweet and spicy, creamy and crusty, with a delicate underlying flavor of sweet potato. You could add whipped cream, but with that custard sauce, I just didn't think it needed it.

Here's my tweaked recipe.

Sweet Potato Bread Pudding
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 tbs vanilla
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 3 tablespoons maple syrup
  • 1 1/2 cups pureed sweet potatoes
  • 1 1/2 tsp pumpkin pie spice
  • Cream Cheese Pound Cake, cubed and dried, recipe here

Preheat the oven to 325 degrees F. Combine the cream, milk, and vanilla in a small saucepan over medium heat and bring to a simmer.

Whisk together the yolks, sugar, maple syrup, pumpkin pie spice, and sweet potato puree in a large bowl. Slowly whisk in the hot cream mixture until combined.

Scatter the pound cake cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.

Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.

Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving. Serve warm, spooning custard over top.