SWEET POTATO BREAD PUDDING

Sweet Potato Bread Pudding image

Provided by Chef Glaucia

Categories Dessert

Time P1DT40m

Yield 8 , 8 serving(s)

Number Of Ingredients 16

1 cup sour cream
3/4 cup milk
3/4 cup sugar
3 eggs, beaten
1 tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1 cup dried cranberries
1 orange, zest of, minced
4 cups French bread, cubed
1 lb sweet potato, peeled, chopped
1 cup pecans, chopped
1/3 cup brown sugar
1/4 cup all-purpose flour
1/4 cup unsalted butter

Steps:

In a large bowl, whisk together sour cream, milk, sugar, eggs, baking powder, vanilla extract, ginger, salt, cranberries and minced orange.
Add bread cubes and stir gently to coat; cover and chill overnight.
Cook sweet potatoes the next day until tender. Drain, transfer to a food processor and puree until smooth. Fold sweet potatoes into chilled bread mixture.
For the streusel, combine pecans, brown sugar and flour; stir in butter.
Transfer bread pudding mixture to a 1-qt casserole dish coated with nonstick spray. Sprinkle with streusel.
Oven: 375º F. Bake: 30 - 40 min, or until knife inserted in the center comes out clean.

Nutrition Facts : Calories 602.8, Fat 26.3, SaturatedFat 9.8, Cholesterol 110.4, Sodium 723.6, Carbohydrate 81.7, Fiber 5.6, Sugar 31.4, Protein 12.3