Categories: Desserts
Ingredients
- Bread Pudding:
- 2 cups diced peeled sweet potato
- 3/4 cup water
- 3 tbsp granulated sugar plus 1/4 cup, divided
- 3 tbsp light brown sugar
- 1 tbsp unsalted butter
- 1 1/2 tsp orange zest
- 1/4 cup orange juice
- 3/4 tsp lemon zest
- 2 tsp lemon juice
- 1/4 tsp salt
- 6 large eggs
- 1 1/2 cups milk
- 2/3 cup sweetened condensed milk
- 1 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 8 cups diced stale French bread
- Sauce:
- 4 tbsp unsalted butter, divided
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup milk
- 2 tbsp heavy cream, plus 3/4 cup, divided
- 1/3 cup finely chopped pecans, toasted
- 3/4 tsp vanilla extract
- Whipped cream, for serving
Directions
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To prepare pudding: Combine sweet potato, water, 3 tbsp each granulated sugar and brown sugar, 1 tbsp butter, orange zest, orange juice, lemon zest, lemon juice and salt in a small saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until the sweet potato is very tender, 15 to 25 minutes. Let cool for 5 minutes. Transfer the mixture to a food processor and puree. Transfer to a shallow pan and let cool completely, about 15 minutes in a fridge.
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anwhile, preheat oven to 350. Coat a 7×11-inch or similar 2-quart baking dish with cooking spray. Put a kettle of water on to boil for the water bath.
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Whisk eggs in a large bowl. Add 1 1/2 cups milk, condensed milk, cinnamon, vanilla, nutmeg, the sweet potato puree and the remaining 1/4 cup granulated sugar; whisk until blended. Add bread and stir until well coated. Pour the mixture into the prepared baking dish.
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Place the baking dish in a roasting pan. Pour enough boiling water into the roasting pan to come 1 inch up the sides of the baking dish. Carefully transfer the roasting pan to the oven. Bake the pudding until the center is no longer runny, 45 minutes to 1 hour.
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Just before serving, prepare the sauce: Combine 3 tbsp butter, brown sugar, granulated sugar, milk and 2 tbsp cream in a medium saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, whisking occasionally. Add pecans and vanilla. Cook, stirring occasionally, until thickened and golden, about 3 minutes more. Add the remaining 3/4 cup cream. Return the mixture to a boil and cook, whisking, for 1 minute. Remove from heat and whisk in the remaining 1 tbsp butter.
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Serve the pudding with the sauce and whipped cream.