Sweet Potato Bread Pudding 8 tbsp. butter 1 loaf soft French or Italian bread, torn into large pieces 2 medium sweet potatoes 4 cups milk 4 eggs 1 cup sugar 1 tbsp. vanilla extract 1 tsp. ground cinnamon FOR THE PRALINE SAUCE: 16 tbsp. (2 sticks) butter 3⁄4 cup light brown sugar 1 cup chopped shelled pecans 1⁄4 cup bourbon
Here’s a fall flavored weekend dessert that can be assembled ahead of time and baked just before serving. It’s great for company as a finale to a homey fall meal. The earthy flavor of the sweet potatoes really comes through, pairing well with the spices and the caramely, nutty sauce. I made a batch and gave some to two sets of friends who heated it up in the microwave later. Everyone raved.