Sweet Potato Pecan Bread Pudding
From Tommy Child, Executive Chef at Lancaster Hotel
3 medium Sweet Potatoes, washed
4 eggs plus 6 egg yolks
1 cup granulated sugar
3/4 cup brown sugar
1 1/2 tsp. salt
2 cups milk
2 cups whipping cream
1 tsp. cinnamon
1 tsp. ginger
1/2 cup raisins
1/2 cup pecan pieces
1/4 cup butter, melted
8 cups crusty French or European bread, cut into 2-inch cubes
2 cups Maple Whipped Cream (recipe below)
Preheat oven to 350 degrees F. Pierce Sweet Potatoes with a small knife or fork. Place on a baking sheet and roast in the oven 45 minutes or until Sweet Potatoes test soft when pricked with a knife or fork. (To microwave, pierce Sweet Potatoes and place in microwave-safe dish; microwave on high 6 minutes per pound.) Do not over cook. Let cool. When cool enough to handle, peel potatoes. Dice into 1 to 1 1/2-inch pieces. There should be 4 cups diced Sweet Potatoes Reserve 2 cups; mash remaining Sweet Potatoes with a large spoon or wire whisk.
In a large bowl, combine mashed Sweet Potatoes, eggs, egg yolks, sugars, salt, milk, cream, cinnamon, ginger, raisins, pecan pieces and butter. Gently toss bread and reserved Sweet Potatoes with mashed Sweet Potato mixture. Pour into a buttered 11x7x2-inch baking pan. Cover with foil. Set a larger pan on middle rack of oven; place baking pan in it and fill with enough hot water to come halfway up the sides of smaller pan. Bake 45 minutes or until knife inserted in center comes out clean. Remove foil and let top brown slightly, about 5 more minutes. Remove from water and cool to room temperature, or keep warm until ready to serve. Serve with a dollop of Maple Whipped Cream.
MAPLE WHIPPED CREAM
2 cups whipping cream (chill cream, bowl and beaters)
1/4 cup maple syrup
In medium bowl or mixer, whip cream to soft peaks. Add syrup; whip until incorporated. Refrigerate until ready to serve.
Makes 6 to 8 servings.
Courtesy of North Carolina Sweet Potato Commission