Sweet Potato Bread Pudding with Apple Cider Glaze
3 large eggs
1/2 cup granulated sugar
1 cup firmly packed brown sugar
1 1/2 cups half-and-half
1 1/2 cups milk
1/4 cup butter, melted
1 tablespoon vanilla extract
1/4 teaspoon ground nutmeg
2 medium sweet potatoes, peeled and grated
5 cups cubed French bread, lightly packed
Apple Cider Glaze (recipe follows)
Combine eggs, sugar, and brown sugar in large bowl; beat until smooth with a
whisk. Add half-and-half, milk, melted butter, vanilla extract, nutmeg, and
grated sweet potato. Stir well. Add cubed French bread to egg mixture; stir
until bread is well moistened. Cover and chill 30 minutes, stirring once.
Preheat oven to 325ºF.
Spoon bread mixture into a well greased 10-inch cast-iron skillet or a 7 x
11-inch baking dish.
Bake for 1 hour or until a wooden pick, inserted into the center, comes out
clean. Serve warm with Apple Cider Glaze.
Makes 6 servings.
Apple Cider Glaze:
1/4 cup butter
3 tablespoons packed brown sugar
3 tablespoons granulated sugar
6 tablespoons apple cider
2 tablespoons half-and-half
Combine all ingredients in a small saucepan. Bring to a boil, stirring well.
Reduce heat and simmer for 5 minutes, stirring constantly. Let stand 3
minutes. Serve warm over Sweet Potato Bread Pudding.
Makes about 1 1/4 cups.
Recipe courtesy of Lousiana Sweet Potato Commission. Created by David
Gallent
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