Sweet Potato Bread Pudding

Cari is hosting a Thanksgiving Recipe link-up at her fancy-schmancy new blog and I just wouldn’t be Micaela if I didn’t join in.  I mean, I’m a food-lover, a Thanksgiving-enjoyer, and I blog.  Need I give any more reasons?  I didn’t think so.

So there’s a little story behind this one.  (Of course there is.  Does she ever stop yammering?  No, she doesn’t.)  A few weeks ago I woke up to the dun-dun-duuuuuuunnnnn of absolutely no breakfast foods in the house.  One egg, no cereal, no oatmeal, just enough milk to slosh around the bottom of the jug… all the ingredients for Breakfast Disaster, which is everyone’s least favorite meal.

Resigned, I ordered the big kids to “get decent,” because we were headed for a dreaded early-morning grocery trip.  With one last desperate glance around the kitchen, a bag of day-old bread crusts (leftovers from tea sandwiches made for a scouting event) caught my eye.  Hmm.  Bread pudding?  One more glance in the fridge revealed a couple of cooked sweet potatoes.  Mmmkaaayyyy.  Sweet potato bread pudding?  Has anyone ever made such a thing?  Google answered yes and provided the recipe.  I modified it a bit to take it from “Sugar-coma inducing dessert” down a notch to “Slightly sweet breakfast casserole.”

A few minutes of prep, 25 minutes in the oven and VOILA!  A breakfast that nourished and delighted the difficult-to-delight masses.  It was an all-around hit that made an encore appearance the next morning so Kevin could enjoy it with us.

This recipe is incredibly forgiving.  As I mentioned, the first time I made this I had very little on hand and it still tasted incredible.  So don’t be afraid to play around with the ingredients to suit your tastes.  And if you want to take this dish from breakfast to dessert, up the sugar to 1/2 cup and top with candied pecans, whipped cream, or both.

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Sweet Potato Bread Pudding

  • 1 1/2 cups mashed sweet potato
  • 1 3/4 cups milk
  • 3-4 eggs (I like more eggs for more protein, but 3 works fine.)
  • 1/4 cup sugar, agave, or honey
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice (or sub  1tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg)
  • 6 TBS butter, melted (or sub 1/4 cup coconut oil)
  • 6 cups day-old bread or bread crusts, chopped into chunks
  • Optional: cream cheese
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On day 2 I even added some canned pumpkin. Yummy!

Preheat the oven to 350 degrees. Grease a 9 x 13 baking dish.

Put the sweet potato, milk, eggs, and sugar in a blender and puree for 30 seconds until smooth.  Add the pumpkin pie spice and salt to the blender and mix for another 15 seconds until incorporated.

In the baking dish, toss the bread with the melted butter (or coconut oil).  Pour the contents of the blender over the bread and mix to make sure everything is covered.  Pop that baby in the oven and wait for the mouthwatering aroma to fill the kitchen.  Bake for about 25 minutes, or until the middle is set.  Serve hot.  Optional: top with a dollop of cream cheese.

Now, EAT!

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Adorable girl in a backwards uniform not included

Now get over to Clan Donaldson for more deeeeeeeeliiiiiiiiishus Thanksgiving recipes.

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Comments

  1. Um. Yum. It combines two foods I didn’t think I liked until I reached the Sensible Thirties: bread pudding and sweet potatoes.
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