Savory Sweet Potato Bread Pudding Recipes

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

Ingredients

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

SWEET AND SAVORY BREAD PUDDING

Sweet and Savory Bread Pudding image

Provided by Giada De Laurentiis

Categories side-dish

Time 57m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

2 tablespoons butter, plus extra for greasing the pan
1 pound butternut squash, peeled, and cut into 3/4-inch pieces
4 parsnips, peeled, and cut into 3/4-inch pieces
Kosher salt for seasoning
Freshly ground black pepper for seasoning
1 (1 pound) loaf brioche, challah, or sourdough bread, cut or torn into 1-inch pieces
3 cups heavy cream
8 eggs, beaten
3/4 cup brandy
1/4 cup vegetable oil
3 tablespoons brown sugar
2 tablespoons cinnamon
1 tablespoon fresh thyme leaves, chopped

Steps:

Set an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Grease a 9 by 13-inch glass baking dish. Set aside.
In a large skillet, melt the butter over medium-high heat. Add the butternut squash and parsnips. Season, to taste, with salt and pepper. Cook, stirring occasionally, for 5 minutes until slightly softened. Set aside to cool.
Add the bread to a large bowl.
In another bowl mix together the heavy cream, eggs, brandy, vegetable oil, brown sugar, cinnamon and thyme. Pour the cream mixture over the bread and toss gently to coat. Add the cooled vegetables and toss until the bread is coated. Spoon the mixture into the prepared pan. Bake for 40 to 45 minutes until the bread pudding is puffed and golden.

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