Sweet Potato Pecan Bread Pudding |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This recipe is from Tommy Child, Executive Chef at the Lancaster Hotel. It is time consuming, but well worth the effort-This wonderful bread pudding is served with Maple Whipped Cream-the perfect touch!Company Worthy. Hope you enjoy. Ingredients:
3 medium sweet potatoes, washed |
4 eggs, plus |
6 egg yolks |
1 cup granulated sugar |
3/4 cup brown sugar |
1 1/2 teaspoons salt |
2 cups milk |
2 cups whipping cream |
1 teaspoon ground cinnamon |
1 teaspoon ginger |
1/2 cup raisins |
1/2 cup pecan pieces |
1/4 cup melted butter |
8 cups crusty french bread (cut into 2 inch cubes) or 8 cups european bread (cut into 2 inch cubes) |
2 cups whipping cream |
1/4 cup good-quality maple syrup |
Directions:
1. Preheat oven to 350 degrees.
2. Pierce sweet potatoes with a small knife or fork.
3. Place on a baking sheet and roast in the oven for 45 minutes or until they test soft when pricked with a knife or fork. (or, to microwave, pierce potatoes and place in a microwave safe dish; microwave on high 6 minutes per pound.).
4. Do not overcook.
5. Let cool.
6. When cool enough to handle, peel potatoes.
7. Dice into 1-to-1-1/2- inch pieces.
8. There should be four cups diced potatoes.
9. Reserve 2 cups;mash remaining potatoes witha large spoon or wire whisk.
10. In a large bowl, combine mashed potatoes, eggs, egg yolks, sugars, salt,milk,cream,cinnamon,ginger,raisins,pecan pieces and butter.
11. Gently toss bread and reserved potatoes with mashed potato mixture.
12. Pour into a 11x9 baking dish.
13. Cover with foil.
14. Set a larger pan on middle rack of oven;place baking pan in it and fill with enough hot water to come halfway up sides of smaller pan.
15. Bake 45 minutes or until a knife inserted in center comes out clean.
16. Remove foil and let top brown slightly, about 5 more minutes.
17. Remove from water and cool to room temperature,or keep warm until ready to serve.
18. Serve with a dollop(or more~)of Maple Whipped Cream.
19. For the Maple Whipped Cream.
20. 2 Cups whipping cream(chill cream,bowl and beaters well).
21. 1/4 cup good-quality maple syrup.
22. In a medium bowl or mixer, whip cream to soft peaks.
23. Add syrup; whip until incorporated.
24. Refrigerate until ready to serve.
25. Makes 6 to 8 servings.
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