Sweet Potato Pecan Pie Bread Pudding with Bourbon Maple Syru

• hidangan: 10 servings
• masa aktif: 15 minutes
• jumlah masa: 1 hour 50 minutes

Bahan-bahan

12 thick-cut slices of brioche bread, preferably dried out overnight, cut into 1” cubes

Vanilla ice cream, for serving

1 cup (250g) brown sugar, light or dark

2 cups (240g) chopped pecans

6 tbsp (85g) salted butter, melted

2 tsp (4g) cinnamon

Large pinch salt

1 cup (240ml) whole milk (or milk of choice)

1 cup (240ml) heavy cream

3/4 cup (175g) sweet potato puree, canned or homemade (see notes section below for homemade version)

1/4 cup (55g) granulated sugar

1 tsp (4g) vanilla bean paste or extract

1 tsp (2g) cinnamon

1/2 tsp (1g) pumpkin pie spice

Pinch of salt

4 eggs, at room temperature

2 tbsp (28g) salted butter, melted and slightly cooled

3/4 cup (180ml) maple syrup, amber or dark preferred

1-2 tbsp (15-30ml) bourbon whiskey

1/2 tsp (2g) vanilla bean paste or extract

Arahan

Grease a 9” round (or 8” or 9” square) baking pan with cooking spray, then line with a sheet of parchment paper, making sure it is tall enough to drape over the edges. Place onto a baking sheet; set aside.

If your bread wasn’t dried out overnight, start by lightly toasting it in the oven. Spread the bread cubes on a baking sheet lined with parchment paper. Bake at 350F for 7-10 minutes, until LIGHTLY toasted; you want to be careful to not bake the bread, you just want a light toast on the outside! Remove from the oven and set aside to use later.

In a large bowl, mix together the brown sugar, chopped pecans, melted butter, cinnamon, and salt until well combined. Set aside.

In a large bowl or measuring cup, whisk together the milk, heavy cream, sweet potato puree, sugar, vanilla, cinnamon, pumpkin pie spice, and salt until well combined. Add the eggs and whisk until fully and well combined (you want to make sure that there are no ribbons of egg). Then as you continuously whisk, stream in the melted butter until fully combined.

Place 1/3 of the bread cubes into the bottom of the prepared pan. Press down to compress. Sprinkle about 1/3 of the cinnamon pecan mixture all over the top of the bread cubes. Place another 1/3 of the bread cubes on top, press down, and sprinkle another 1/3 of the cinnamon pecan mixture on top. Top with the last 1/3 of bread cubes. Then, pour the sweet potato custard all over the bread, making sure all of the pieces are well-soaked.

With the back of a wooden spoon, gently press down on the bread to make sure there are no dry parts. Then finish by sprinkling the rest of the cinnamon pecan mixture all over the top. You should have done 3 layers of the bread cubes and filling.

Cover and let rest for at least 30 minutes. *At this point, you can place into the fridge covered overnight, or bake right away.*

Preheat the oven to 350F.

Once ready, bake at 350F for 45-55 minutes, until the top is golden and set, but the middle is still slightly wobbly when shaken. Remove from the oven and let rest for at least 10-15 minutes.

While the bread pudding is baking, prepare the vanilla bourbon maple syrup. In a small bowl or glass jar, add the maple syrup, bourbon, and vanilla. Whisk until thoroughly combined. I prefer it as is, but if you want to tone down the flavor of the bourbon, burn off some of the alcohol by heating the mixture in a small pot over low heat for 5 mins, stirring often.

Once ready, slice and serve the bread pudding warm with a scoop of vanilla ice cream and a drizzle of the bourbon maple syrup.

Enjoy!