Traditional bread pudding gets a Fall makeover with the addition of sweet potatoes, toasted pecans, bourbon, warm spices and bourbon butter sauce.

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It's pumpkin season and I'm already over it. The first idea had for this recipe was pumpkin spice bread pudding. I decided to change to sweet potatoes instead. I feel there is enough pumpkin spice in this world and I don't need to add anymore to it. This recipe is a great as dessert to feed a crowd.

What You Need For This Recipe
  • Sweet Potatoes, fresh or canned
  • Brown Sugar
  • Evaporated Milk
  • Heavy Cream 
  • Bourbon 
  • Vanilla Extract
  • Nutmeg
  • Cinnamon
  • Clove
  • Salt
  • Day Old Bread Challah, Brioche or French Bread
  • Butter 
  • Pecans
  • Marshmallows
  • Water

How To Make Sweet Potato Bread Pudding

The most import ingredient of bread pudding is obviously bread, which is why its super important use a good quality bread. Challah, Brioche or French bread are the best options. If your bread has a hard crust, trim it off so the bread pudding isn't tough. It's also important for the bread to be stale or dried out in order for the bread to properly absorb the custard and for it to set correctly.

Once you're bread it ready to go, it's time make the custard. First toast the pecans and brown the butter on medium heat then set aside to cool. Grab a mixing bowl whisk together fresh or canned sweet potatoes, eggs, egg yolk, evaporated milk, heavy cream, bourbon, vanilla, nutmeg, cinnamon, clove, salt and cooled pecans and butter.

Add cubed bread about 3/4 inch thick into a buttered 8x8 pan. Pour custard over bread and push the bread down into the custard making sure all of the bread is coated. Let the mixture sit for about 10 minutes to allow the bread to absorb the custard. Sprinkle on marshmallows before baking.

Place into a 350 degree oven for about 1 hour or until a knife inserted into the center comes out clean. Allow to cool slightly and serve warm. with bourbon butter sauce.

Make Bourbon Butter Sauce

In a pot add water and brown sugar and cover with a lid. Turn heat to medium. Let it come to boil for 2 minutes then uncover. Give the pot a swirl to make sure the sugar has dissolved. Remove from the heat then whisk in the butter then the vanilla and bourbon. Allow to cool slightly and serve warm over bread pudding.

How To Stale Bread If Your Short On Time
There are 2 options to stale bread in a pinch. Option 1: Cut bread into even sized cubes. Place in a 350 degree over for about 15-20 minutes. They should dry and lightly toasted. Option 2: Place sliced bread on a cooling rack for 12 hours. As the air circulates it will dry out the bread.

How To Store Bread Pudding
Bread pudding must be stored in the refrigerator and is best up to 4 days after baking. Alternatively you can freeze pre-made bread pudding without the sauce. Once it has cooled completely, remove it from the baking dish and tightly wrap it plastic wrap a few times and then in foil and place into resealable bag. Store in the freezer for up to 5 months. When ready to eat, unthaw completely in the refrigerator or on the countertop then re-heat in the oven or microwave until heated through.

Tips On How To Make This Recipe

  • Use a good quality bread. Brioche, Challah or French bread are all good choices.
  • Need to serve more? Double this recipe and bake in a 9x13 casserole dish.
  • The bourbon butter sauce will crystalize as it sits. Simply heat the sauce backup and the sugar will melt.