Dawn Kelly’s Sweet Potato Bread Pudding
Yields: 8-10 servings
Ingredients
For the bread pudding:
- 3 Tbsp. butter
- 1 large sweet potato
- ¾ cup + 2 Tbsp. brown sugar, divided
- 1½ tsp. cinnamon, divided
- 2⅔ cup milk, scalded
- 3⅓ cups brioche bread, cubed
- 1 (8 oz.) can pineapple bits, drained (optional)
- 5 extra large eggs
- ¼ cup white sugar
- 1½ tsp. vanilla extract
- ¼ tsp. nutmeg
- ¼ tsp. cardamom
- 1 cup pecans, chopped
- Marshmallows (optional)
For the drizzle (optional):
- 7 Tbsp. butter, softened
- 8 oz. cream cheese
- 2 Tbsp. milk
- ½ tsp. vanilla
- 1½ cups powdered sugar
- ¼ tsp. salt
Directions
For the bread pudding:
Preheat oven to 300°. Generously butter a 9×13 baking dish. Prepare a water bath by filling a larger baking dish less than halfway with water and placing it in the oven to heat.
Peel and cube sweet potato and boil until fork-tender. When mostly cooled, toss in 2 Tbsp. brown sugar and ½ tsp. cinnamon.
Begin scalded milk. Set aside when done to cool slightly.
Fill the buttered dish with bread cubes, and then scatter the sweet potato cubes and pineapple bits.
In a separate bowl, beat together eggs, white sugar, and vanilla. Gradually add in scalded milk, whisking continuously. Be careful not to add hot milk too quickly, as it will cook the eggs. Pour over bread. Using the back of a large spoon, be sure all bread is gently pushed into the wet mixture.
Combine ¾ cup brown sugar, 1 tsp. cinnamon, nutmeg, cardamom, and pecans, then sprinkle over the top. Optional marshmallows may be added at the last 10 minutes, or added after baking and toasted lightly using a kitchen torch.
Place baking dish in water bath and bake for 50-60 minutes or until a knife inserted in the center comes out clean.
For the optional drizzle:
Cream together butter and cream cheese, then add milk and vanilla. Gradually add powdered sugar and salt and mix until smooth. Place in a plastic bag, snip the corner, and drizzle/pipe over the warm bread pudding.
Serve warm.
