About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Thai Sweeet Potato Curry with Shrimp | Main | Sweet Potatoes with Ginger Syrup and Bacon »

Sweet Potato Bread Pudding

By Jan


Many of these ingredients were on the list in the Flavor Bible:
BUTTER, ORANGE, NUTMEG, CINNAMON, pecans, bourbon, ginger, raisins and vanilla.
We loved the results!

Sweet Potato Bread Pudding

Preheat oven to 350°
Butter an 8 X 11 inch glass casserole

1/2 loaf of challa bread cut into 1-inch cubes
1/2 cup chopped pecans
1/2 cup raisins
2 1/2 cups half and half
4 eggs
2 cups sweet potato puree* (from about 3 large sweet potatoes)
Grated zest of 1 orange
3/4 + 2 tablespoons cup light brown sugar
3 tablespoons bourbon
1 tablespoon grated fresh ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Butter for greasing the pan

Put the bread, pecans and raisins into a large bowl and set aside.


In a medium bowl beat the eggs lightly and then add the rest of the ingredients, using just the 3/4 cup of the sugar. Use a whisk to combine them well.


Pour the custard into the bread and mix gently.
Pour into the greased casserole.
Sprinkle the additional 2 tablespoons of sugar over the top.


Bake at 350° for about an hour—until the top is beginning to brown and the custard is totally set.


I like this best when it’s still warm but not hot.

*Make the puree by boiling large chunks of sweet potatoes in the skin. When soft enough for a fork to go in easily, drain them. When they’re cool enough to handle, remove the skins and puree the potatoes in a food processor. (I actually made way too much so we had sweet potatoes for dinner, too.)

Share |

Comments (1)

I've never had sweet potatoes made into a dessert - only preparatios where they SEEM like a dessert yet are served as a vegetable! This looks interesting . . . almost enough to slip me over the edge and try a vetegable as a dessert. *smile*

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on December 27, 2011 6:33 AM.

The previous post in this blog was Thai Sweeet Potato Curry with Shrimp.

The next post in this blog is Sweet Potatoes with Ginger Syrup and Bacon.

Many more can be found on the main index page or by looking through the archives.

Who is Cooking With Us

Powered by
Movable Type 3.33
© 2011 - 2012 Slow Travel