An extraordinary bread pudding that's sure to become a fall and winter favorite dessert.

Sweet Potato Bread Pudding with Apple Cider Glaze

3 large eggs

1/2 cup granulated sugar

1 cup firmly packed brown sugar

1 1/2 cups half-and-half

1 1/2 cups milk

1/4 cup butter, melted

1 tablespoon vanilla extract

1/4 teaspoon ground nutmeg

2 medium sweet potatoes, peeled and grated

5 cups cubed French bread, lightly packed

 

Apple Cider Glaze:

1/4 cup butter
3 tablespoons packed brown sugar
3 tablespoons granulated sugar
6 tablespoons apple cider
2 tablespoons half-and-half

1. Combine eggs, sugar, and brown sugar in large bowl; beat until smooth with a whisk. Add half-and-half, milk, melted butter, vanilla extract, nutmeg, and grated sweet potato. Stir well. Add cubed French bread to egg mixture; stir until bread is well moistened. Cover and chill 30 minutes, stirring once.
2. Preheat oven to 325ºF (160ºC).
3. Spoon bread mixture into a well greased 10-inch cast-iron skillet or a 7 x 11-inch baking dish.
4. Bake for 1 hour or until a wooden pick, inserted into the center, comes out clean. Serve warm with Apple Cider Glaze.
5. For Apple Cider Glaze: Combine all ingredients in a small saucepan. Bring to a boil, stirring well. Reduce heat and simmer for 5 minutes, stirring constantly. Let stand 3 minutes. Serve warm over Sweet Potato Bread Pudding. Makes about 1 1/4 cups.

Makes 6 servings.

Recipe courtesy of Lousiana Sweet Potato Commission. Created by David Gallent.