Potato Bread Pudding1 Recipes

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KARTOFFEL KUGEL (ASHKENAZIC POTATO PUDDING)



Kartoffel Kugel (Ashkenazic Potato Pudding) image

This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.

Provided by Gil Marks

Categories     Passover     Kosher     Kosher for Passover     Potato     Casserole/Gratin     Onion     Side

Yield 6-8 servings

Number Of Ingredients 8

1/2 cup schmaltz or vegetable oil
6 medium or 4 large russet potatoes (about 2 pounds), peeled
2 medium yellow onions, chopped (about 1 cup)
3 large eggs, lightly beaten
About 1 teaspoon salt
Ground black pepper to taste
1/4 cup gribenes (poultry cracklings) or grated carrot, optional
About 1/3 cup matza meal or all-purpose flour

Steps:

  • Preheat the oven to 375°F. Heat an 8- or 9-inch square baking dish in the oven.
  • Coat the bottom and sides of the baking dish with 1/4 cup of the schmaltz or oil and return to the oven until very hot, about 15 minutes.
  • Place the potatoes in a large bowl of lightly salted cold water. (This keeps them from discoloring.) Grate the potates into the onions, stirring to mix.
  • Stir in the eggs, remaining 1/4 cup schmaltz or oil, salt, pepper, and, if desired, gribenes or carrot. Add enough matza meal or flour to bind the batter.
  • Pour into the heated dish and bake until golden brown, about 1 hour. Although this is best when warm, the leftovers can be served at room temperature.

SWEET POTATO BREAD PUDDING



Sweet Potato Bread Pudding image

To allow the milk mixture to soak into the bread, make the base for this pudding the night before you plan to bake it.

Provided by Chef Glaucia

Categories     Dessert

Time P1DT40m

Yield 8 , 8 serving(s)

Number Of Ingredients 16

1 cup sour cream
3/4 cup milk
3/4 cup sugar
3 eggs, beaten
1 tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1 cup dried cranberries
1 orange, zest of, minced
4 cups French bread, cubed
1 lb sweet potato, peeled, chopped
1 cup pecans, chopped
1/3 cup brown sugar
1/4 cup all-purpose flour
1/4 cup unsalted butter

Steps:

  • In a large bowl, whisk together sour cream, milk, sugar, eggs, baking powder, vanilla extract, ginger, salt, cranberries and minced orange.
  • Add bread cubes and stir gently to coat; cover and chill overnight.
  • Cook sweet potatoes the next day until tender. Drain, transfer to a food processor and puree until smooth. Fold sweet potatoes into chilled bread mixture.
  • For the streusel, combine pecans, brown sugar and flour; stir in butter.
  • Transfer bread pudding mixture to a 1-qt casserole dish coated with nonstick spray. Sprinkle with streusel.
  • Oven: 375º F. Bake: 30 - 40 min, or until knife inserted in the center comes out clean.

Nutrition Facts : Calories 602.8, Fat 26.3, SaturatedFat 9.8, Cholesterol 110.4, Sodium 723.6, Carbohydrate 81.7, Fiber 5.6, Sugar 31.4, Protein 12.3

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