Sweet Potato-Pecan Bread Pudding Recipe - Cooking Index
4 tablespoons | 60ml | Butter |
4 | Eggs | |
1 cup | 160g / 5.6oz | Light-brown sugar |
3 cups | 711ml | Heavy cream |
1 cup | 237ml | Milk |
1 teaspoon | 5ml | Vanilla |
1/2 teaspoon | 2.5ml | Cinnamon |
1/4 teaspoon | 1.3ml | Nutmeg |
2 cups | 474ml | Pureed tender-roasted sweet potatoes |
1 cup | 237ml | Pecans |
6 cups | 1422ml | Cubed day-old bread |
(such as French baguette - Italian loaf, or brioche) |
Preheat oven to 350F. Brush a large baking dish (10- by 14-inches) with 2 tablespoons of butter.
In a large bowl whisk together eggs, brown sugar, cream and milk. Stir in vanilla, spices, sweet potato pure, pecans and bread, blending thoroughly. Stir in remaining 2 tablespoons butter and pour into baking dish. Bake until just firm, 1 hour. Cool pudding in dish on a baking rack until just warm, then cut into squares to serve.
This recipe yields 10 to 12 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.