Go Back
Print
Smaller
Normal
Larger
Sweet Potato Pecan Bread Pudding
Jon Davies
Print Recipe
Course
Dessert
Ingredients
Bread Pudding
2
Cups
leftover mashed sweet potatoes
6
Cups
cubed stale bread
2
Cups
heavy cream
2
Cups
milk
1
Cup
sugar
1
Teaspoon
vanilla extract
8
Eggs
1
Cup
chopped toasted pecans tossed in sugar
3
Tablespoons
melted butter
Cranberry Port Sauce
2
cups
cranberry sauce
1/2
cup
sugar
2
cups
port
Instructions
Bread Pudding
In bowl, mix cream, milk, sugar, eggs and vanilla.
Whisk in sweet potatoes.
Pour over cubed bread. Let sit ½ hour.
Pour in buttered baking dish. Bake at 350° for 45 minutes.
Serve with cranberry port sauce.
Cranberry Port Sauce
In saucepan, reduce port and sugar by half. Add cranberry sauce. Reduce until thick. If too sweet, add a little fresh squeezed O.J.
Keyword
holidays