Sweet Potato Pecan Bread Pudding

This elegant and decadent dessert should be served as the grand finale at a dinner party. Don't get too attached to it however. When you read the nutrition information for this rich treat, you'll agree that this definately should be saved for a very special occasion! Or you may want to try cutting the serving size in half.

Sweet Potato Pecan Bread Pudding


Quantity Ingredients
3 medium sweet potatoes, washed
4 eggs plus 6 egg yolks
1 cup granulated sugar
3/4 cup brown sugar
1-1/2 tsp salt
2 cups 1% milk
2 cups whipping cream
1 tsp cinnamon
1 tsp ground ginger
1/2 cup raisins
1/2 cup pecan pieces
1/4 cup butter, melted
8 cups crusty French bread, cut into 2-inch cubes
2 cups Maple Whipped Cream (optional)


1. Preheat oven to 350 degrees F. Pierce potatoes with a small knife or fork. Place on a baking sheet and roast in the oven until potatoes are soft when pierced, about 45 minutes. (Or to microwave, pierce potatoes and place in a microwave-safe dish; microwave on high about 6 minutes per pound.) Do not overcook. 2. Let cool. When cool enough to handle, peel potatoes then cut into 1- to 1-1/2-inch pieces. There should be about 4 cups. Reserve 2 cups; mash remaining potato pieces with a large spoon or potato masher. 3. In a large bowl, combine mashed sweet potatoes, milk, cream, granulated and brown sugars, raisins, pecan pieces, butter, eggs, egg yolks, salt, cinnamon and ginger; mix well. Add reserved potato pieces and bread cubes; mix gently just until moistened. 4. Pour into a buttered 11 x 7 x 2-inch baking pan. Cover with oil. Set a larger pan on middle rack of oven and place filled baking pan in it. Add enough hot water to larger pan to come halfway up the sides of the smaller pan. 5. Bake until knife inserted in the center of pudding comes out clean, about 45 minutes. Remove foil and let top brown slightly, about 5 more minutes. Remove from water and cool to room temperature, or keep warm until ready to serve. Cut into squares; if desired, top each portion with a dollop of Maple Whipped Cream. 6. Maple Whipped Cream: 2 cups well-chilled whipping cream, 1/4 cup good-quality maple syrup. In medium bowl, beat cream with an electric mixer on high speed until soft peaks form. (It helps to chill bowl and beater before whipping.) Add syrup; whip until incorporated. Refrigerate until ready to serve or up to 1 hour. Nutrition Information per serving (without Maple Whipped Cream): 897 calories, 43 g fat, 372 mg cholesterol, 6 mg fiber, 916 mg sodium.

Source: www.ncsweetpotatoes.com