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Sweet Potato Bread Pudding with Pecan Crumble

By Paula Deen

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Difficulty: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15

Ingredients

  • 2 cups whole milk
  • 1/2 cup sugar
  • 1 1/2 cup firmly packed and divided brown sugar
  • 1 1/2 cups pureed sweet potato
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 6 egg yolks
  • 2 (1 lb, 4 oz) loaves crusts removed white bread
  • 1 cup all purpose flour
  • 1 stick cold diced (plus more for pan) unsalted butter
  • 1/2 cup quick cooking oats
  • 1/2 cup toasted and chopped pecans

Directions

Preheat the oven to 350 °F. Generously butter a 13 by 9-inch baking dish.

In a medium saucepan, combine the milk, sugar and 1/2 cup brown sugar divided, sweet potato puree, vanilla, cinnamon and nutmeg. Cook over medium-high heat, just until the mixture begins to boil. Remove from the heat and set aside.

In a medium bowl, whisk the egg yolks until smooth and combined. Using a ladle, pour 1/2 cup of the hot milk mixture in a slow, steady stream into the yolks, whisking constantly. Add another 1/2 cup of the hot milk mixture and whisk to combine. Pour the egg mixture into the milk mixture. Cook over medium-high heat, stirring constantly, until it’s thick enough to coat the back of a wooden spoon, about 3 to 5 minutes. Strain the custard and reserve.

Cover the bottom of the baking dish with 1 layer of bread slices. Pour about 1/4 of the custard mixture over the bread. Repeat with remaining bread and custard, ending with custard. Cover and refrigerate for 8 hours or overnight.

Sprinkle the bread pudding with the pecan crumble. Bake until the crumble mixture is golden and the custard is bubbly, about 45 minutes. Serve warm.

Pecan Crumble:

In a medium bowl, combine flour, 1 cup brown sugar, butter, oats and pecans and mix with a hand mixer on low speed, until well combined.

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Dawn

October 05, 2016
Looks delicious! Please excuse my ignorance, but can someone tell me how to "strain the custard"? Cheesecloth?? TIA!

JEAN

February 28, 2015
Everyone should try this recipe it is so good kept up the good work.

November 19, 2013
can you make ahead and freeze and if you can freeze, how long can you freeze this sweet potato bread pudding w/pecan crumble?

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No questions