Sweet Potato Bread Pudding

Submitted by Chef Glaucia

"To allow the milk mixture to soak into the bread, make the base for this pudding the night before you plan to bake it."

 

• Ready In: 24hrs 40mins
• Ingredients: 16
• Serves: 8

ingredients

• 1 cup sour cream
• 3⁄4 cup milk
• 3⁄4 cup sugar
• 3 eggs, beaten
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1⁄2 teaspoon kosher salt
• 1 cup dried cranberries
• 1 orange, zest of, minced
• 4 cups French bread, cubed
• 1 lb sweet potato, peeled, chopped

• Streusel

• 1 cup pecans, chopped
• 1⁄3 cup brown sugar
• 1⁄4 cup all-purpose flour
• 1⁄4 cup unsalted butter

directions

1. In a large bowl, whisk together sour cream, milk, sugar, eggs, baking powder, vanilla extract, ginger, salt, cranberries and minced orange.
2. Add bread cubes and stir gently to coat; cover and chill overnight.
3. Cook sweet potatoes the next day until tender. Drain, transfer to a food processor and puree until smooth. Fold sweet potatoes into chilled bread mixture.
4. For the streusel, combine pecans, brown sugar and flour; stir in butter.
5. Transfer bread pudding mixture to a 1-qt casserole dish coated with nonstick spray. Sprinkle with streusel.
6. Oven: 375º F. Bake: 30 - 40 min, or until knife inserted in the center comes out clean.