Okay, I have to start this post with a confession: I never liked bread pudding growing up. No, seriously! Bread pudding was one of those desserts that I just didn’t get into…until I got older. That’s when I started to get a sincere appreciation for this ultra sweet treat. Now, when I heard that this recipe combined my favorite sweet potatoes and bread pudding, I knew I had to try it! And you should too! Here’s the recipe.
1 3/4 cups whole milk
1/2 cup firmly packed light brown sugar
1⁄3 cup brandy
1⁄4 cup unsalted butter, melted
3 tablespoons cane syrup or maple syrup
1 1⁄2 teaspoons pumpkin pie spice
1 teaspoon orange zest
1⁄2 teaspoon salt
6 large eggs
3 cups sweet potato purée (boiled and mashed sweet potatoes)
1 (12-ounce) loaf day-old French bread, cut into 1-inch cubes
1⁄2 cup chopped pecans
Vanilla Bean Custard Sauce
2 tablespoons sugar
2 large egg yolks
1⁄2 cup whole milk
1⁄2 cup heavy whipping cream
1⁄8 teaspoon salt
1 vanilla bean, split lengthwise, seeds scraped and reserved
Spray a 2 1⁄2-quart shallow baking dish with nonstick cooking spray. Set aside.
In a large bowl, whisk together milk, brown sugar, brandy, melted butter, cane or maple syrup, pumpkin pie spice, zest, salt, eggs, and sweet potato until combined. Stir in bread and pecans. Pour mixture into prepared dish. Cover with aluminum foil, and refrigerate 1 hour and 30 minutes.
Preheat oven to 375°.