We’ve figured out the custard-to-bread ratio that will make this classic dessert turn out every time.
Sweet potatoes and bourbon are a match made in dessert heaven.
Fans ofbourbon dessertsandbread puddingwill love this easy recipe, which gets a nice fall upgrade from mashedsweet potatoes.
Credit: Photographer: Antonis Achilleos; Prop Stylist: Matthew Gleason; Food Stylist: Emily Nabors Hall
If you could’t find challah, feel free to use brioche or any soft, buttery white loaf bread.
That extra crunch makes this bread pudding even more spectacularit’s sure to be a hit on yourThanksgiving dessertstable.
Ingredients
1large (12- to 14-oz.)
Pierce sweet potato several times using a fork, and place on a microwave-safe plate.
Microwave potato on HIGH for 4 minutes.
Let the potato cool enough to be handled, about 10 minutes.
Peel potato, and place flesh in a medium bowl.
Add butter and 14 teaspoon of the salt, and mash until well combined.
Let cool completely on the pan, about 20 minutes.
Grease an 8-inch square baking dish with butter.
Whisk egg yolks in a large bowl, and set aside.
Combine heavy cream, sugar, honey, bourbon, and vanilla in a medium saucepan.
Gently warm over low until sugar and honey are dissolved, 2 to 3 minutes.
Whisk in cinnamon and remaining 12 teaspoon salt.
Remove from heat, and gradually whisk cream mixture into egg yolks in a bowl until well combined.
Add sweet potato mixture to cream mixture, and whisk until mostly smooth.
Add bread cubes, and toss gently until moistened.
Spread half of the soaked bread cubes in the prepared dish, and sprinkle with half of the pecans.
Repeat with remaining soaked bread cubes and pecans.
Pour any remaining custard from the bowl over the mixture, and let stand for 15 minutes.
Let rest at least 15 minutes before serving.
