Sweet Potato-pecan Bread Pudding
- 4 tablespoons butter
- 4 eggs
- 1 cup light brown sugar
- 3 cups heavy cream
- 1 cup milk
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 cups tender-roasted sweet potatoes, purČed
- 1 cup pecans
- 6 cups cubed day-old bread (such as French baguette, Italian loaf or brioche)
Preheat oven to 350 degrees F. Brush a large baking dish (10 x 14 inches) with 2 tablespoons of butter.
In a large bowl whisk together eggs, brown sugar, cream and milk. Stir in vanilla, spices, sweet potato purée, pecans and bread, blending thoroughly. Stir in remaining 2 tablespoons butter and pour into baking dish. Bake until just firm, 1 hour. Cool pudding in dish on a baking rack until just warm, then cut into squares to serve.
Yield: 10 to 12 servings
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