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
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.)