Ingredients

How to make it

  • 1. For the pudding: Preheat oven to 400°. Butter a medium baking dish with 1 tbsp. of the butter. Arrange bread in a single layer in the prepared dish and set aside at room temperature to dry out slightly, about 2 hours. Meanwhile, prick sweet potatoes in 4 or 5 places with the tines of a fork and bake on a baking sheet until soft, about 1 hour. Set aside until cool enough to handle, then halve lengthwise and scoop meat out of skins. If meat holds together, break it into large pieces. Tuck sweet potato pieces between the pieces of bread, mashing them down slightly with a fork.
  • 2. Beat together milk, eggs, sugar, vanilla, and cinnamon in a large bowl. Pour over bread and sweet potatoes and set aside until bread soaks up milk mixture, 2–3 hours. Preheat oven to 375°. Cut the remaining 7 tbsp. butter into small pieces and scatter over bread pudding, then bake until custard is set, 35–40 minutes. Set aside to cool for at least 30 minutes before serving warm or at room temperature.
  • 3. For the praline sauce: Melt butter in a medium, heavy-bottomed saucepan over medium heat. Add sugar and stir with a wooden spoon until sugar melts and mixture begins to boil, about 5 minutes. Stir in pecans and bourbon. Spoon warm sauce over bread pudding.

Reviews & Comments 3

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  • 22566 5 years ago
    Hi Peeta,

    Bread Puddings are a weakness of mine.

    I have not had a bread pudding with sweet potatoes in it.

    This one will be my next cardinal sin :o)

    Hope your Sunday has been a nice one.

    Kind Regards

    Joyce
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  • djimmey 5 years ago
    ooo lala Yummy
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    " It was excellent "
    minitindel ate it and said...
    Mmmmm Mmmmmm good licking my lips !!! lol
    could you make this for me ???? ill wait ........
    waiting......... waiting................hey are you doing it yet ............waiting.........hahaha
    ok ill give you more time since its your anniversary ok

    hugs tink
    Was this review helpful? Yes Flag

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