Sweet Potato Bread Pudding
Yield: 8-10 servings
1 Loaf Sweet Potato Bread
¾ Cup Golden Raisins or Dried Cranberries
½ Cup Roasted Chopped Pecans
8 Large Eggs
4 ¾ Cups Milk
¼ Cup Kentucky Bourbon
2 Tbsp. Unsalted Butter, Melted
½ Cup Turbinado Sugar
2 Teaspoons Sweet Shoppe Seasoning
1/2 Teaspoon Vanilla Bean Salt
1/2 Teaspoon Ground Tellicherry Peppercorns
This recipe will be a sure-fire winner with all the bread pudding lovers in your circle. While we generally save this for special occasions during the fall and holiday season, it is guaranteed to have your friends clamoring for it anytime throughout the year. Make sure to serve it with our recipe for Salted Maple Butter Cream Sauce, as that is sure to send the flavor – and the rave reviews that come with it – over the top!
Cut bread into 1 ½” cubes. Toss together with raisins and pecans in a large mixing bowl.
Place eggs in a separate bowl and whisk slightly. Add milk, bourbon, butter, sugar, seasoning, orange peel, salt, and pepper. Whisk vigorously. Pour mixture over bread and raisins. Cover and let stand for 1 hour.
Preheat oven to 325 degrees. Grease a large baking dish. Transfer bread mixture to baking dish. Cover with foil and bake on center rack in oven for 55 minutes. Uncover and bake for 10-15 minutes until top is golden brown. Remove from oven and allow to stand for 20 minutes before serving. Serve with warm Maple Butter Cream Sauce.