Sweet Potato Pecan Bread Pudding
Executive Chef Tommy Child of Houston's historic Lancaster Hotel created this elegant and decadent dessert as a holiday specialty. Serve as the grand finale at a dinner party and your guests are sure to swoon with delight.
3 medium sweet potatoes, washed
4 large eggs plus 6 egg yolks
1 cup granulated sugar
3/4 cup brown sugar, firmly packed
1 1/2 teaspoons salt
2 cups milk
2 cups whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup golden raisins
1/2 cup pecan pieces
1/4 cup butter, melted
8 cups crusty French or European bread, cut into 2-inch cubes
Maple Whipped Cream: (optional)
2 cups well-chilled whipping cream
1/4 cup good-quality maple syrup
- Preheat oven to 350°F (175°F).
- For Pudding: Pierce potatoes with a small knife or fork. Place on a baking sheet and roast in the oven until potatoes are soft when pierced, about 45 minutes. (Or, to microwave, pierce potatoes and place in a microwave-safe dish; microwave on high about 6 minutes per pound.) Do not overcook. Let cool. When cool enough to handle, peel potatoes then cut them into 1 to 1 1/2-inch pieces. There should be about 4 cups. Reserve 2 cups; mash remaining potato pieces with a large spoon or potato masher.
- In a large bowl, combine mashed sweet potatoes, milk, cream, sugars, raisins, pecan pieces, butter, eggs, egg yolks, salt, cinnamon and ginger; mix well. Add reserved potato pieces and bread cubes; mix gently just until moistened.
- Pour into a buttered 11 x 7 x 2-inch baking pan. Cover with foil. Set a larger pan on middle rack of oven and place filled baking pan in it. Add enough hot water to larger pan to come halfway up the sides of the smaller pan.
- Bake in 350°F (175°F) oven until knife inserted in the center of pudding comes out clean, about 45 minutes. Remove foil and let top brown slightly, about 5 more minutes. Remove from water and cool to room temperature, or keep warm until ready to serve. Cut into squares; if desired, top each portion with a dollop of Maple Whipped Cream.
- For Maple Whipped Cream: In medium bowl, beat cream with an electric mixer on high speed until soft peaks form. (It helps to chill bowl and beater before whipping). Add syrup; whip until incorporated. Refrigerate until ready to serve or up to 1 hour.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe without Maple Whipped Cream): 897 cal; 116 g carb; 16 g pro; 43 g fat (42% cal from fat); 372 mg chol; 6 g fiber; 916 mg sod; 24,348 IU vit A.
Recipe courtesy of North Carolina Sweetpotato Commission.