Sweet Potato Pecan Bread Pudding

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 medium sweet potatoes, washed
• 4 eggs, plus
• 6 egg yolks
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 1 1/2 teaspoons salt
• 2 cups milk
• 2 cups whipping cream
• 1 teaspoon ground cinnamon
• 1 teaspoon ginger
• 1/2 cup raisins
• 1/2 cup pecan pieces
• 1/4 cup melted butter
• 8 cups crusty french bread (cut into 2 inch cubes) or 8 cups european bread (cut into 2 inch cubes)
• 2 cups whipping cream
• 1/4 cup good-quality maple syrup

Recipe

• 1 preheat oven to 350 degrees.
• 2 pierce sweet potatoes with a small knife or fork.
• 3 place on a baking sheet and roast in the oven for 45 minutes or until they test soft when pricked with a knife or fork. (or, to microwave, pierce potatoes and place in a microwave safe dish; microwave on high 6 minutes per pound.).
• 4 do not overcook.
• 5 let cool.
• 6 when cool enough to handle, peel potatoes.
• 7 dice into 1-to-1-1/2- inch pieces.
• 8 there should be four cups diced potatoes.
• 9 reserve 2 cups;mash remaining potatoes witha large spoon or wire whisk.
• 10 in a large bowl, combine mashed potatoes, eggs, egg yolks, sugars, salt,milk,cream,cinnamon,ginger,raisins,pecan pieces and butter.
• 11 gently toss bread and reserved potatoes with mashed potato mixture.
• 12 pour into a 11x9 baking dish.
• 13 cover with foil.
• 14 set a larger pan on middle rack of oven;place baking pan in it and fill with enough hot water to come halfway up sides of smaller pan.
• 15 bake 45 minutes or until a knife inserted in center comes out clean.
• 16 remove foil and let top brown slightly, about 5 more minutes.
• 17 remove from water and cool to room temperature,or keep warm until ready to serve.
• 18 serve with a dollop(or more~)of maple whipped cream.
• 19 for the maple whipped cream.
• 20 2 cups whipping cream(chill cream,bowl and beaters well).
• 21 1/4 cup good-quality maple syrup.
• 22 in a medium bowl or mixer, whip cream to soft peaks.
• 23 add syrup; whip until incorporated.
• 24 refrigerate until ready to serve.
• 25 makes 6 to 8 servings.