Bourbon, Cranberry, Pecan and Sweet Potato Bread Pudding

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Quick Facts:

Serves 8


2 large sweet potatoes
1 ½ cups cranberries
1 cup dried cranberries
1 cup roasted salted pecans, lightly chopped
1 baguette
1 stick butter
4 eggs
2 cups half and half
1 cup muscavado sugar
1 cup sugar
1 tablespoon vanilla
¼ cup bourbon
½ teaspoon cinnamon
Dash of salt

You'll Need:

Casserole dish


1. Preheat the oven to 400 degrees. Wrap the sweet potatoes in foil and cook until tender about an hour.
2. Cut the baguette into ½ inch cubes. Spread into a large buttered casserole. Combine butter, eggs, half and half, sugar, vanilla, bourbon, cinnamon and salt. Whisk thoroughly. When potatoes are cooked, peel and cut into ½ inch cubes. Add the sweet potatoes, cranberries and dried cranberries to the casserole tossing lightly.
3. Whisk the batter one more time and pour over. Bake in the 400 degree oven for about 45 minutes to an hour until the custard is set.

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