Tuesday, August 3, 2021

Sweet Potato Bread Pudding With Dates and Pecans


3 tablespoons unsalted butter, melted, more for the pan

5 1/2 to 6 cups torn croissant, or 8 ounces breadcrumbs

1/2 cup coarsely chopped pecans

1 cup coarsely chopped dates

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 1/2 cups half-and-half

3 large eggs

1 cup packed light brown sugar

1 1/2 teaspoons pure vanilla extract

1 1/2 cups cooked mashed sweet potatoes

For the Brown Sugar Sauce​:

4 tablespoons unsalted butter

1/2 cup packed brown sugar

Pinch salt

1/2 cup heavy cream

Steps to Make It

Heat oven to 350 F.

Butter a 2-quart baking dish. 

In a large bowl, toss the croissant pieces with pecans, dates, melted butter, and spices.

In another bowl, whisk together the half-and-half, eggs, and brown sugar; add vanilla and blend in the sweet potatoes.

Pour the sweet potato mixture over the croissants and stir until well blended. Let stand for about 10 minutes.

Transfer the bread pudding mixture to the prepared baking dish.

Bake in the preheated oven for 45 to 55 minutes, or until set.

Serve with the brown sugar sauce (below) or another dessert sauce.

Brown Sugar Sauce

Melt the butter in a saucepan over medium heat.

Add the 1/2 cup of brown sugar and cook, stirring, for 1 minute.

Add the pinch of salt and 1/2 cup of heavy cream and bring to a boil. Continue cooking for 2 minutes, stirring constantly.

Cool slightly before serving.

Found Recipe

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