Sweet Potato Bread Pudding with Pecan Crumble

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Sweet Potato Bread Pudding with Pecan Crumble

Sweet Potato Bread Pudding with Pecan Crumble

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  • Sweet Potato Bread Pudding with Pecan Crumble

Additional Information

Player Type N/A
Difficulty Levels Moderate
Preparation Time (in mins) 15
Cook Time (in mins) 55
Servings 10
Cost per Serving No
Recipe Type Dessert
Author Paula Deen
Preparation <p>Preheat the oven to 350°. Generously butter a 13 by 9-inch baking dish.</p>

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<p>In a medium saucepan, combine the milk, sugar and 1/2 cup brown sugar divided, sweet potato puree, vanilla, cinnamon and nutmeg. Cook over medium-high heat, just until the mixture begins to boil. Remove from the heat and set aside.</p>

<p> </p>

<p>In a medium bowl, whisk the egg yolks until smooth and combined. Using a ladle, pour 1/2 cup of the hot milk mixture in a slow, steady stream into the yolks, whisking constantly. Add another 1/2 cup of the hot milk mixture and whisk to combine. Pour the egg mixture into the milk mixture. Cook over medium-high heat, stirring constantly, until it's thick enough to coat the back of a wooden spoon, about 3 to 5 minutes. Strain the custard and reserve.</p>

<p> </p>

<p>Cover the bottom of the baking dish with 1 layer of bread slices. Pour about 1/4 of the custard mixture over the bread. Repeat with remaining bread and custard, ending with custard. Cover and refrigerate for 8 hours or overnight.</p>

<p> </p>

<p>Sprinkle the bread pudding with the pecan crumble. Bake until the crumble mixture is golden and the custard is bubbly, about 45 minutes. Serve warm.</p>

<p> </p>

<p>Pecan Crumble:</p>

<p> </p>

<p>In a medium bowl, combine flour, 1 cup brown sugar, butter, oats and pecans and mix with a hand mixer on low speed, until well combined.</p>
Nutrition (per Serving) No

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