sweet potato bread pudding with dates

Authorali
DifficultyBeginner

Description:
A great dish to go with Thanksgiving dinner. Dates and pecans add flavor and texture to this delicious sweet potato bread pudding. Serve the bread pudding with the brown sugar sauce or try a whiskey sauce or bourbon sauce. Feel free to replace the dates with raisins or dried cranberries, or leave the dried fruit out. Replace the pecans with walnuts if you prefer them.
Sweet potato pudding with dates
Dates and pecans add flavor and texture to this delicious sweet potato bread pudding. Serve the bread pudding with the brown sugar sauce or try a whiskey sauce or bourbon sauce. Feel free to replace the dates with raisins or dried cranberries, or leave the dried fruit out. Replace the pecans with walnuts if you prefer them. The croissant crumbs give the pudding a rich and buttery flavor, but good quality bread can be used as well. Brioche is an excellent choice for a bread pudding.

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 5 and one-half to 6 cups torn croissant
 ½ cup pecans (coarsely chopped)
 One cup Piarom dates, pitted and chopped
 3 tbsp butter, melted
 1 tsp ground cinnamon
 ¼ tsp ground nutmeg
 One cup light brown sugar
 2 ½ cups light cream
 3 large eggs
 1 ½ tsp vanilla
 1 ½ cups mashed sweet potatoes
 For the brown sugar sauce:
 4 tbsp butter
 ½ cup brown sugar
 Pinch of salt
 ½ cup heavy cream
1

Heat oven to 350 F.

2

Butter a 2-quart baking dish.

3

In a large bowl, toss the croissant crumbs with pecans, dates, melted butter, and spices.

4

In another bowl, whisk together the milk, eggs, and brown sugar; add vanilla and blend in the sweet potatoes.

5

Pour the sweet potato mixture over the bread crumbs and stir until well blended. Let stand for about 10 minutes.

6

Transfer the bread pudding mixture to the prepared baking dish.

7

Bake in the preheated oven for 45 to 55 minutes, or until set.

8

Serve with the brown sugar sauce (below) or another dessert sauce.

9

Brown sugar sauce:

10

Melt the butter in a saucepan over medium heat.

11

Add the 1/2 cup of brown sugar and cook, stirring, for 1 minute.

12

Add the dash of salt and 1/2 cup of heavy cream and bring to a boil. Continue cooking for 2 minutes, stirring constantly.

13

Cool slightly before serving.

Ingredients

 5 and one-half to 6 cups torn croissant
 ½ cup pecans (coarsely chopped)
 One cup Piarom dates, pitted and chopped
 3 tbsp butter, melted
 1 tsp ground cinnamon
 ¼ tsp ground nutmeg
 One cup light brown sugar
 2 ½ cups light cream
 3 large eggs
 1 ½ tsp vanilla
 1 ½ cups mashed sweet potatoes
 For the brown sugar sauce:
 4 tbsp butter
 ½ cup brown sugar
 Pinch of salt
 ½ cup heavy cream

Directions

1

Heat oven to 350 F.

2

Butter a 2-quart baking dish.

3

In a large bowl, toss the croissant crumbs with pecans, dates, melted butter, and spices.

4

In another bowl, whisk together the milk, eggs, and brown sugar; add vanilla and blend in the sweet potatoes.

5

Pour the sweet potato mixture over the bread crumbs and stir until well blended. Let stand for about 10 minutes.

6

Transfer the bread pudding mixture to the prepared baking dish.

7

Bake in the preheated oven for 45 to 55 minutes, or until set.

8

Serve with the brown sugar sauce (below) or another dessert sauce.

9

Brown sugar sauce:

10

Melt the butter in a saucepan over medium heat.

11

Add the 1/2 cup of brown sugar and cook, stirring, for 1 minute.

12

Add the dash of salt and 1/2 cup of heavy cream and bring to a boil. Continue cooking for 2 minutes, stirring constantly.

13

Cool slightly before serving.

sweet potato bread pudding with dates

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