Sweet Potato Bread Pudding with Pecan Crumble

Recipe Courtesy of Paula Deen

Based on 5 Reviews

Servings: 10, 3 cups of crumbles
Prep Time: 10 min
Cook Time: 1 hour
Difficulty: Easy

Ingredients Add to grocery list

Butter, for baking dish
2 cups whole milk
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 1/2 cups pureed sweet potato
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 egg yolks
2 (1-pound, 4-ounce) loaves white bread, crusts removed
Pecan Crumble, recipe follows

Pecan Crumble:

1 cup all-purpose flour
1 cup firmly packed brown sugar
1 stick cold unsalted butter, diced
1/2 cup quick-cooking oats
1/2 cup toasted and chopped pecans

Directions

Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish.

In a medium saucepan, combine the milk, sugars, 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.

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.

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.

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.

Pecan Crumble:

In a medium bowl, combine all the ingredients, and mix with a hand mixer on low speed, until well combined.

Show: Paula's Best Dishes
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Reader Comments:

Today, we watched Paula and Aunt Penny fix a sweet potato casserole. Have not been able to locate it on internet. How do we find it. Looks "delicious". Thanks

By Tom Cox on June 29, 2011

treated myself to new pd cookware, knives and tools etc.i've been looking throughthe recipes, like what i see and i am anxious to try them out. i truly want to cook and bake as long as i can, because i am legally blind. my vision loss is affecting my center vision. so paula honey, when i have your show on, and i hear that awesome voice, i know it's you. i just have to turn my head a little to see that beautiful hair and that great smile. oh, by the way , i saw you on the price is right, you were great... watch out drew, hear she comes yall..... keep all the wonderful grub coming....thanks.........lynn gray

By lynn on February 03, 2011

Paula - Just started watching your show. Like your spunky personality as well as your wonderful kitchen (or is it a set?). Do you ever do outdoor meals where there is little or no electricity and everything has to be hauled a long distance? I do a weekend for our Arabian horse group(40-50 people)at the Washington Horse Park in the summer.I am given an RV hookup space which doesn't seem to have enough electricity to do it all, and I bring everything else including tables right down to toothpicks etc. I have my 2-burner Coleman, large chafing pans, electric fry pan, large crock pot and huge ice chest. It's a lot to haul and lots of work, but fun. Any good ideas on how to make it easier with less "stuff" and maybe some "classy", but easy, and not too expensive dishes for breakfast, lunch and dinner? Thanks, and keep up the good stuff. Judy Mitton

By Judy Mitton on February 02, 2011

By Anonymous on February 17, 2010

awesome!!!

By Anonymous on February 15, 2010

Pauladeen.com

Sweet Potato Bread Pudding with Pecan Crumble

Ingredients Add to grocery list

Directions

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