RCI-DS.001.0544.001
Sweet Potato Bread Pudding
Sweet potato Bread Pudding that I perfected in 1982. I loved sweet potatoes and love bread pudding. I experimented with these recipe for 3-4 times before I came up with this version which won second place in a cooking contest in 1999. Enjoy.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- day old wheat bread8 slices
- eggs3 unitslightly beaten
- 1 pound
- 2½ cups
- ¾ cup
- 1 teaspoon
- ½ teaspoon
- ½ teaspoon
- ¾ cup
- ¼ cup
Method
1
Preheat oven to 350°F. Cut day-old wheat bread into ½-inch cubes, discarding crusts if desired, and transfer to a medium bowl.
2
In a large mixing bowl, whisk together the slightly beaten eggs, mashed cooked sweet potatoes, whole milk, sugar, ground cinnamon, ground nutmeg, and vanilla extract until smooth and well combined.
3
Stir the golden raisins and chopped pecans into the sweet potato mixture, then gently fold in the bread cubes until evenly saturated with the custard.
4
Pour the mixture into a greased 9-inch baking dish, pressing lightly to compact the bread and distribute ingredients evenly.
5
Bake in the preheated 350°F oven for 50 minutes, or until a knife inserted in the center comes out clean and the top is lightly golden.
50 minutes
6
Remove from oven and allow to cool for 5-10 minutes before serving warm.