Monday, August 11, 2014

Sweet Potato Pie Bread Pudding with Bourbon-Pecan Hard Sauce

ACTIVE: 40 MIN TOTAL TIME: 1 HR 45 MIN SERVINGS: 2 "pies" or 16 servings

1              stick plus 3 tablespoons unsalted butter, softened, plus melted butter for brushing
1              pound challah bread, cut into 1-inch cubes
1              2-pound butternut squash
1-1/4       cups sugar, plus more for sprinkling
4              large eggs
3              cups whole milk
1              14-ounce can sweet potato pureed in blender
1-1/2       teaspoons ground cinnamon
1/2           teaspoon freshly grated nutmeg
1/4           teaspoon ground cloves
1/2           teaspoon kosher salt
2              cups confectioners’ sugar
2              tablespoons bourbon
1/2           cup chopped toasted pecans

1 .      Preheat the oven to 375°. Butter two 9-inch, deep-dish glass or ceramic pie plates. Spread the challah on a large baking sheet and toast for about 5 minutes, until lightly golden.
2 .      Cut the neck from the butternut squash. Peel it and cut it lengthwise into two 3/4-inch-thick slabs. Very thinly slice the slabs into long, thin strips on a mandoline. Peel, seed and cut all of the remaining squash into 1/2-inch dice.
3 .      In a very large nonstick skillet, melt 3 tablespoons of the butter. Add the diced squash and cook over high heat until lightly browned in spots, about 3 minutes. Add 1/4 cup of the sugar and cook, stirring occasionally, until just tender and glossy, about 3 minutes longer. Let cool.
4 .      In a large bowl, whisk the remaining 1 cup of sugar with the eggs, milk, sweet potato, cinnamon, nutmeg, cloves and salt. Add the sautéed squash and the challah and gently toss to combine. Spoon the mixture into the buttered pie plates and top each with a loose lattice pattern of the squash strips. Brush the strips with butter and sprinkle with sugar. Cover with parchment and bake for 30 minutes. Uncover and bake for 30 minutes longer, until the tops are golden and the puddings are set. Let the puddings rest for 15 minutes.
5 .     In a bowl, whisk the remaining butter with the confectioners’ sugar, bourbon and pecans. Serve the pudding with the sauce.

Make ahead :
The bread puddings can be covered and refrigerated overnight. Rewarm at 300° for about 15 minutes before serving.

Suggested Pairing
Smooth, dried cherryscented tawny port: Fonseca 10-Year.

TIP :
These creamy sweet potato bread puddings are baked in pie dishes so they’re like a hybrid dessert; the lattice top is actually made of strips of butternut squash.

 

16 comments:

  1. Oh, yum! This sounds positively decadent! I know it would be well-received around here! Thanks for sharing!

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    1. It's delicious and different with a twist on sweet potatoes , Thanks for stopping by:)

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  2. looks too delish dear..would love to grab a piece

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    1. Thanks Gloria , it's very tasty , thanks for stopping by:)

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  3. Good Morning, Nee...
    What a wonderful post to wake up to. I love all of these flavors and this reminds me of fall. My sister-in-law makes a sweet potato pie, which is really good, but she just uses sweet potatos. I need to make this one! I love the combination of the sweet pot, butternut squash, and the challah bread. But to add the pecans and the bourbon now that must taste so good. Thank you for sharing this one...dear friend...
    Have a blessed day...Dottie :)

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    1. Good evening dear Dottie ,
      you and I are on the same wave-length . Love sweet potato pies , if you want something different with a little more giddy-up , this is the one , All your favorite spices . Some time I use walnuts instead of pecans .I added the pecans and bourdon , I wanted it different from a pie ... so the sweet potato bread pudding was born ;-D . Thanks for dropping by and have a blessed evening ... ~Nee~

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  4. Dear Nee, This looks wonderful!! My mom used to make bread pudding all the time. It was a favorite dessert. This version is sooooo good. Blessings dear. Catherine xo

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    1. Hi Catherine , I love bread pudding , you can also put raisins and walnuts , the combinations are endless .Thanks so much for stopping by :)

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  5. Oh wow that sounds excellent!

    Blessings, Catherine.

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    1. I am quite glad you agree . Thanks .
      Blessings , ~Nee~

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  6. Looks great. I like everything with sweet potatoes :)

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  7. Hi Medeja , Love sweet potatoes , also like sweet potato fries . Thanks for stopping by :)

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  8. I love sweet potato pie, bread pudding, bourbon, and pecans. Mash them all up together like this? I'm in heaven! This is wonderful -- thanks.

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    1. Hi John , That's exactly what I was thinking ;-D no meat but the bread id there / Thanks for stopping by :)

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  9. This is such a gorgeous pie! Making me hungry for sure. I love the combination of flavor here...especially the bourbon! ;)

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    1. Hi Amy , yes the bourdon do the trick . thanks for stopping by :)

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Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!