I should be writing. Instead…bread pudding.

Sweet potato bread pudding, to be specific, inspired by an episode of George Hirsch Lifestyle

I had leftover monkey bread/pull apart from a local bakery–the parts lacking anything resembling sweet, syrupy, or nutty [i.e. the dry stuff that should have been drenched, but wasn’t. Okay, so I’m a hard-nose when it comes to unhealthy, but oh-so-good pastries.]

And I figured it would be a great springboard for a bread pudding.

Anyway, I steamed the sweet potatoes and worked in plenty of vanilla, cinnamon, and brown sugar. The resulting mash sat peacefully in the fridge for a couple of days and this morning mixed well with the sweetened custard, then the bread, chopped pecans, and rehydrated cranberries.

I can’t seem to track down the exact recipe, sorry. So, bakers, just mix it all together and keep an eye on it. At 350 degrees, the pudding–about 2.5 inches high– took about 70 minutes–foil-covered for the first 40 minutes, then crisping up the rest of the time.

L. convinced me that the sweet potatoes made this a health food. Worked for me.

2 Comments

  1. With the sweet potatoes technically this is not really “a sweet”, more like a healthy breakfast food? I’m all in for trying that one out, Tim. Sounds absolutely YUM. Big hugs to you and hopes that you are keeping WELL. šŸ™‚

    1. V! Keep up the great Lenten challenge! I fall behind a couple of days, but then catch up and get reinspired. You too stay healthy. I’m thinking you faced much worse challenges when you were abroad.

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