Apple & Sweet Potato Bread Pudding With White Chocolate Glaze
From mrjwjohnson 13 years ago
- 2 hours 15 mins to make
- Serves 8
This recipe has a lot of “fall flavors” so it’s real good to have around the holiday…but I like it anytime ;)
Ingredients
- 3 large eggs shopping list
- 1/2 cup granulated sugar shopping list
- 1 cup firmly packed brown sugar shopping list
- 1 1/2 cups half-and-half shopping list
- 1 cup Sauvignon Blanc shopping list
- 1/2 cups Greek yogurt shopping list
- 2 medium all-purpose apples, pared, cored and finely chopped shopping list
- 1/4 cup butter, melted shopping list
- 1 tablespoon vanilla extract shopping list
- 1 teaspoon ground cinnamon shopping list
- 1 large sweet potato, peeled and grated shopping list
- 1/2 cup dried cranberries shopping list
- 5 cups cubed French bread, lightly packed shopping list
How to make it
- Soak cranberries in wine for an hour or more.
- Combine eggs, sugar, and brown sugar in large bowl; beat until smooth with a whisk. Add half-and-half, melted butter, vanilla extract, cinnamon, apples, grated sweet potato, wine and cranberries, . Stir well. Add cubed French bread , moistening completely to egg mixture; stir until bread is well moistened. Cover and chill 30 minutes.
- Preheat oven to 325ºF (160ºC).
- 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 or room temperature with White Chocolate Glaze.
- For White Chocolate Glaze
- Microwave chopped white chocolate and whipping cream at HIGH in a 2-cup glass measuring cup 30 seconds to 1 minute or until melted, stirring twice. Whisk in butter until blended, and spoon immediately over Bread Pudding.
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