Description
Sweet Potato Pecan Bread Pudding is a delightful dessert that combines the rich flavors of sweet potatoes and crunchy pecans, creating a unique and comforting treat.
Ingredients
- Sweet Potatoes: 2 cups, peeled and cubed
- Bread Cubes: 4 cups, preferably stale or day-old bread
- Pecans: 1 cup, chopped
- Milk: 2 cups, whole or 2%
- Eggs: 4 large
- Brown Sugar: 1 cup, packed
- Ground Cinnamon: 1 teaspoon
- Vanilla Extract: 1 teaspoon
- Ground Nutmeg: 1/2 teaspoon
- Salt: A pinch
- Butter: For greasing the baking dish
Instructions
- Preheat your oven to 400°F (200°C). Boil the cubed sweet potatoes until tender, about 15-20 minutes, then mash and set aside.
- Cut stale or day-old bread into cubes and place in a large mixing bowl.
- In another bowl, whisk together milk, eggs, brown sugar, cinnamon, vanilla, nutmeg, and salt. Stir in the mashed sweet potatoes.
- Pour the custard mixture over the bread cubes and chopped pecans, folding gently. Let sit for 15-20 minutes.
- Preheat the oven to 350°F (175°C). Pour the mixture into a greased 9×13-inch baking dish and bake for 45-50 minutes until golden brown.
- Let cool for 10 minutes before serving. Optionally, drizzle with maple syrup or serve with whipped cream or ice cream.
Notes
- Use stale or day-old bread for the best texture.
- Allow the bread to soak in the custard for at least 15-20 minutes.
- Let the pudding cool for about 10 minutes after baking to help it set.
- Check for doneness with a knife; it should come out clean.
- Feel free to add optional ingredients like spices or nuts for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Sweet Potato, Pecan, Bread Pudding, Dessert, Comfort Food