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Sweet Potato-Pecan Bread Pudding

Courses: Dessert
Serves: 10 people

Recipe Ingredients

4 tablespoons 60mlButter
4   Eggs
1 cup 160g / 5.6ozLight-brown sugar
3 cups 711mlHeavy cream
1 cup 237mlMilk
1 teaspoon 5mlVanilla
1/2 teaspoon 2.5mlCinnamon
1/4 teaspoon 1.3mlNutmeg
2 cups 474mlPureed tender-roasted sweet potatoes
1 cup 237mlPecans
6 cups 1422mlCubed day-old bread
  (such as French baguette - Italian loaf, or brioche)

Recipe Instructions

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.

ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK


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