Sweet Potato Bread Pudding

Serves 15 (Makes half pan. If you want less, this recipe halves well) 
For a classic vanilla bread pudding, simply leave out the sweet potato.

Bread Pudding Ingredients

• 2 extra-large loaves stale/day ole French bread

• 4 cups heavy cream (1 quart)

• 1 cup whole milk (you may need a little extra depending on bread or thickness/dryness)

• 2 cups white sugar

• 2 cups light brown sugar

• 2 medium–large sweet potatoes

• 1 teaspoon pure vanilla extract

• 1 tablespoon Spiced Living Candied Yam & Sweet Potato Seasoning

• 4 large eggs

• ½ stick melted salted butter

• Half-size aluminum pan

Sauce Ingredients

• 2 tablespoons butter

• 1 cup whole milk

• 3 tablespoons real rum or 1 tablespoon pure vanilla extract or both

• 1 tablespoon cornstarch

• ½ cup white sugar

Before You Start

This is a two-day recipe.

Buy your French bread 1–2 days early so it has time to stale.
If you’re short on time, ask the bakery for “day-old” French bread — it works perfectly.

Method

Day 1: Prep the sweet potatoes & soak the bread

1. Wrap clean sweet potatoes in foil and bake at 425° until soft. Let them cool.

2. Tear the stale French bread into chunks and place them in your half aluminum pan.
   

3. In a large mixing bowl, blend the baked sweet potatoes on low until smooth.

4. To that same bowl, add the heavy cream, whole milk, melted butter (cooled) brown sugar, white sugar, vanilla, eggs, and Spiced Living Candied Yam seasoning.

5. Whisk or lightly blend everything together.

6. Pour this mixture over the bread. It should look soupy — that’s exactly right. Make sure all pieces are soaked.

7. Cover the pan tightly with foil or an aluminum lid and refrigerate at least 5 hours but preferably overnight.

Day 2: Bake

1. Preheat oven to 400°.

2. Bake the bread pudding covered for 1 hour and 15 minutes, or until the center is fully cooked and set.

Bread Pudding Sauce

1. In a small saucepan, melt the butter over medium heat.

2. Mix the sugar and cornstarch together, then stir it into the melted butter.

3. Pour in the milk and cook, stirring often, until it begins to boil.

4. Let it continue to cook until thickened, stirring constantly.

5. Remove from heat and add rum or vanilla.

6. Serve the sauce on the side or drizzle it over each serving.