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RECIPE # 4411 - SWEET POTATO BREAD PUDDING, Monday, December 14, 2009

RECIPE # 4411 - SWEET POTATO BREAD PUDDING, Monday, December 14, 2009

CREATED Dec 14, 2009

JESSE GOLDSTEIN / LOVELESS CAFE

2 loaves            French Bread, Sliced ¼ inch thick

 Custard:

8 ea                  Egg Yolks

1 cup                Sugar

1 cup                Mashed Roasted Sweet Potato

2 cups              Heavy Cream

1/8 cup            Molasses

1 tsp                Ground Nutmeg

1.5 tsp              Pure Vanilla Extract

 

Meringue:

8 ea                  Egg Whites

1 cup                Sugar

Directions:

Cream egg yolks and sugar.  Mix remaining custard ingredients together and saturate sliced bread with custard.  Fill well-greased baking dish with bread and custard mixture and bake for 25 minutes in a 325 degree oven.  While baking, whip egg whites and sugar into a meringue.  Remove pudding from oven and fold egg whites into the mixture.  Return to oven and bake for an additional 25 minutes.  Serve warm and top with caramel sauce, whipped cream or ice cream.