Sweet Potato Bread Pudding With Dates and Pecans Recipe
This is a sweet potato bread pudding with dates and pecans. Croissant crumbs or brioche bread are excellent choices for the bread.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 5 ½to 6 cups torn croissant (or 8 ounces bread crumbs)
- ½cup pecans (coarsely chopped)
- 1cup dates (pitted and chopped)
- 3tablespoons butter (melted)
- 1teaspoon ground cinnamon
- ¼teaspoon ground nutmeg
- 1cup light brown sugar (packed)
- 2 ½cups half-and-half (or light cream, or 1 cup heavy cream and 1 1/2 cups milk)
- 3large eggs
- 1 ½teaspoons vanilla
- 1 ½cups mashed sweet potatoes
- For the Brown Sugar Sauce:
- 4tablespoons butter
- ½cup brown sugar (packed)
- Pinch of salt
- ½cup heavy cream
Instructions
Step 1
Heat oven to 350 F.Step 2
Butter a 2-quart baking dish.Step 3
In a large bowl, toss the croissant pieces with pecans, dates, melted butter, and spices.Step 4
In another bowl, whisk together the half-and-half, eggs, and brown sugar; add vanilla and blend in the sweet potatoes.Step 5
Pour the sweet potato mixture over the croissants and stir until well blended. Let stand for about 10 minutes.Step 6
Transfer the bread pudding mixture to the prepared baking dish.Step 7
Bake in the preheated oven for 45 to 55 minutes, or until set.Step 8
Serve with the brown sugar sauce (below) or another dessert sauce. Brown Sugar SauceStep 9
Melt the butter in a saucepan over medium heat.Step 10
Add the 1/2 cup of brown sugar and cook, stirring, for 1 minute.Step 11
Add the pinch of salt and 1/2 cup of heavy cream and bring to a boil. Continue cooking for 2 minutes, stirring constantly.Step 12
Cool slightly before serving.