Sweet Potato Pecan Bread Pudding

Zea Sweet Potato Bread Pudding

Ingredients

  • 9 each Eggs
  • 3 cups Granulated Sugar
  • 5 oz Raisins
  • 1 qt Whole Milk
  • 1/4 Cup Vanilla Extract
  • 1/4 Cup Pumpkin Pie Spice
  • 1/3 lb Melted Butter
  • 1 lb Stale French Bread (cut into 1/2 in cubes)
  • 1 1/2 Cups Mashed Sweet Potatoes
  • 1 cup Pecan Pieces

Instructions

  • Whip eggs in a mixing bowl. Add milk, sugar, raisins, vanilla and pumpkin spice.
  • In a separate container, whip the butter into the sweet potatoes then add them to the milk mixture.
  • Mix in the bread and allow to rest overnight. Make sure the raisins are evenly distributed throughout. Before using, thoroughly re-mix the ingredients.
  • Lightly oil a baking dish.
  • Thoroughly stir the mixture with a potato masher, then pour into the baking dish. NO white spots of un-soaked bread should be visible.
  • Lightly press 1 cup pecans into each pudding.
  • Bake at 275 degrees for 2 1/2 hours or until firm.
  • Cool at room temperature for 2 hours before removing from pan.

Instructions.

  • Whip eggs in a mixing bowl. Add milk, sugar, raisins, vanilla and pumpkin spice.
  • In a separate container, whip the butter into the sweet potatoes then add them to the milk mixture.
  • Mix in the bread and allow to rest overnight. Make sure the raisins are evenly distributed throughout. Before using, thoroughly re-mix the ingredients.
  • Lightly oil a baking dish.
  • Thoroughly stir the mixture with a potato masher, then pour into the baking dish. NO white spots of un-soaked bread should be visible.
  • Lightly press 1 cup pecans into each pudding.
  • Bake at 275 degrees for 2 1/2 hours or until firm.
  • Cool at room temperature for 2 hours before removing from pan.
 
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