This about to be mildly tacky and inappropriate.
Welcome to my life.
I think you can deal.
This recipe totally reeks of Thanksgiving.
You’re sick and dagum tired of Thanksgiving. I understand.
But I’m granting myself pardon for posting such diabolical sweetness two days after our national fat-fest gateway into the holiday season.
Even though a large portion of the general populace are still bloated and starting to burn out on gravy-sodden leftovers, I have to let this dish slide.
You might consider doing the same.
Two reasons it is 99% A-OK that we’re considering a hearty bread pudding bound by sweet potato infused custard and bathed in creamy bourbon sauce right now…
First being the undeniable fact that my brain goes into an indescribable state of insanity whenever I come home from a trip. Especially one entailing 5 days on a lake without internet, cell phone reception, or essentially any viable link to the outside world.
Then, I come back to society and it’s like… I’m so out of wack, I’ve no earthly idea what to do with myself first.
So I do weird junk. Like shove dessert in front of your already stuffed face.
Or bleach the kitchen sink. I did that one first.
Reason #2 is that this bread pudding turned out to be a starlet on my family’s Thanksgiving dessert buffet this year.
Not hard to see why. I mean, carbs+custard+booze… what’s not to get?
And okay, despite my cowardice-driven failure to venture into real pants this week, there’s positively no doubt… I would still eat a bowl of bread pudding for dinner tonight had I not mustered strength to refuse refilling my empty cooler with leftovers before returning to real life today.
Real life= fat-free plain yogurt for dinner.
Swear on my life, it’s tastier than it sounds.
Not as tasty as Sweet Potato Bread Pudding though.
Nah. It’s so not.
Seriously, that would be a completely normal thing to do.
Christmas music is all over the radio… it’s game time people.
Sweet Potato Bread Pudding
- 5-6 cups stale white bread (French, challah, Italian, or plain sandwich bread), torn into pieces
- 3 tbsp butter, melted
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 2 cups whole milk
- 3 large eggs plus 1 large egg yolk
- 1 & 1/2 -2 cups mashed sweet potato (flesh from roughly 2 medium baked sweet potatoes)
- 1 & 1/2 tsp vanilla extract
- 1 Tbsp bourbon
Toss the torn bread with the melted butter in a large mixing bowl. In a separate bowl whisk together the spices, sugar, cream, milk, and eggs. Add in the mashed sweet potato and work into the liquid mixture until well combined. Mix in the vanilla and bourbon. Pour the mixture over the bread and mix gently until evenly distributed.
Cover the mixture and set aside, allowing the bread to absorb the moisture for 45-minutes to 1 hour. preheat oven to 350 F & thoroughly grease a 9×13 baking dish.
Evenly spread the mixure into your prepared pan and bake for 45-55 minutes, or until set. Serve with Brown Sugar Bourbon Sauce and a dollop of whipped cream or vanilla ice cream.
Brown Sugar Bourbon Sauce
- 1 cup packed light brown sugar
- 1/2 cup butter, softened
- 1/2 cup heavy cream
- 4 Tbsp (or a smidge more) bourbon