Sweet Potato Bread Pudding

Today I’m making a double batch of this recipe, which I’ve made for Thanksgiving since 2004 when I found it in the fall edition of Cuisine at Home.  Although entitled a pudding, this dish is my go-to sweet potato side dish for holiday meals.  Everything we’ve ever made from the pages of Cuisine at Home has been spectacular, so several of the recipes have become our holiday favorites. I  keep all those magazines in separate binders by year and this particular one (Fall, 2004), I use every winter holiday, cooking up both the Sweet Potato Bread Pudding I’m posting here and also the Make Ahead Turkey Gravy, which I’ll cover in a separate post.

This sweet potato bread pudding is so delicious I could eat the whole pan.  Although the whiskey is optional, don’t omit it!  The flavor it gives the pudding base, along with the orange zest, is incredible!  Licking the spoon is a must for me and Ed.

Start this pudding the night before you plan to serve it so the pudding base has time to meld the flavors and saturate the bread.  I also make the streusel topping and toss it in a plastic bag when I make the pudding base.  The next day it’s a breeze to just boil the sweet potatoes, add them to the pudding base, add butter to the topping and throw everything in the oven.  Also, I use whole milk and whole fat sour cream.  Thanksgiving comes but once a year, right?

Sweet Potato Bread Pudding

The day before serving, whisk together:
1 cup sour cream
3/4 cup milk
3/4 cup sugar
1/4 cups whiskey (optional- but don’t forgo!)
3 eggs, beaten
1 T baking powder
2 tsp vanilla extract
1t. ground ginger
1/2 t. kosher salt
1 cup dried cranberries
Zest of 1 orange minced (I actually use a micro-planer to zest my citrus)
4 cups French bread, cubed

Stir well, cover with plastic wrap and refrigerate overnight.

Streusel topping:

1 cup chopped pecans
1/3 cup brown sugar
1/4 cup flour
1/4 butter, melted

1 lb sweet potatoes

Cut the sweet potatoes into 1″ chunks and boil for about 20 minutes, until soft.  Process in food processor or blender until smooth.  Fold them into the bread pudding base.

Preheat over to 400 degrees.  Coat a 1 quart casserole dish with non-stick cooking spray.  Transfer the pudding mixture into the prepared casserole dish, top with the mixed streusel, and bake for 30 minutes or until a knife tip inserted into pudding comes out clean.  Serve warm.

I used a photo I found online…sorry, mine isn’t done so I can’t post photos yet.
Source: Cuisine At Home.

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