No matter how much we stuff ourselves on Thanksgiving, somehow we always seem to find room for dessert. So I offer up this flavorful bread pudding recipe that your family and friends will give thanks for. This custard treat makes good use of leftover bread and sweet potatoes, so you might even want to wait until the after-holiday weekend to whip up as an extra special breakfast. Enjoy.
SWEET POTATO-ORANGE BREAD PUDDING RECIPE
Serves 6 - 10 hungry or not-so-hungry mouths.
6 cups stale, cubed baguette
1 teaspoon butter
1 - 2 cups roasted sweet potatoes
1/3 cup honey
Zest & juice of one small orange
1/2 teaspoon each of salt, cinnamon & ground ginger
1/4 teaspoon each of allspice, nutmeg & cardamom
1 cup heavy cream
1 1/2 cups milk
4 eggs plus 2 egg yolks
To roast the sweet potato, heat oven to 350°F. Cut potato lengthwise in half and place flesh side down on a glass baking dish. Bake for about one hour, until tender all the way through when pierced with a fork (and you'll see caramelization bubbling on the bottom of the dish). Remove and let cool.
|Sweet potato: before and after the oven.|
Rub the bottom of a 9 x 11 glass baking dish with butter. Slice or tear the baguette into large bite-sized pieces and scatter evenly in the dish.
Scoop out the sweet potato flesh from the skins and add to a large mixing bowl. Whisk in the honey, orange, salt and spices and mix for a few minutes before adding the cream and milk. Stir the liquids in and then add the eggs, whisking until everything is well incorporated. The mixture will be slightly thick but still runny.
Pour the mixture over the bread and let it sit for 10 minutes. Then place in a preheated 350°F oven for 40 - 50 minutes. You know the pudding's done when the flavors brighten the kitchen, the top crisps up to a golden brown, the custard sets firmly, and the center puffs up. Remove and allow to cool for a few minutes before serving with freshly whipped cream or vanilla ice-cream.
|Soaking bread: before and after the oven.|