Prep Time: 15mins. ❖ Cook Time: 45-55mins. ❖ Serves: 10-12
This dish is great to prepare the day before. Then bake the next morning. It fills your house with the smells of Southern Hospitality. It can be doctored any way you see fit and is equally good as a dessert.
- 1 loaf sweet french bread, preferably day-old* (cubed or torn into 1” pieces)
- 1 medium sweet potato, cubed & roasted** 8 eggs
- 2 C. milk
- 1⁄4 C. white sugar
- 1⁄4 C. brown sugar1⁄2 tsp. ginger
- 1⁄2 tsp. nutmeg
- 1⁄2 tsp. allspice
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 1⁄8 tsp. salt
- 1⁄2 C. pecans (rough chopped, optional)
Prepare a 9×13” baking dish (or 2 9” pie plates) with non-stick cooking spray. Lay bread cubes into dish is a layer. Don’t worry about being neat.
In blender combine sweet potato, eggs, milks, sugar, spices, vanilla extract and salt. Blend till thoroughly combined.
Pour mixture over bread. Cover with plastic wrap and rest in refrigerator overnight.
Preheat oven to 350º F. Remove wrap and bake for 45-55 minutes or until set.
Serve with hot blueberry compote and sour cream whipped topping!
Sour Cream Whipped Topping
- 1⁄2 C. sour cream
- 1⁄2 C. heavy whipping cream
- 1⁄2 C. powdered sugar
- 1⁄2 tsp. grated orange zest
- 1⁄2 tsp. vanilla extract
In a medium bowl, sour cream and heavy whipping cream to soft peaks. Fold in remaining ingredients, whipping until thoroughly combined. Pipe onto pudding while hot so it melts.
– Who needs syrup!
*Cook’s Note: We like to use the sweet french bread from the bakery at your favorite grocery store. Alternatively, you can use buttermilk bread.
**Cube sweet potato, toss in olive oil and a pinch of salt, then roast in 350º oven for about an hour. Let cool completely before adding to mix.