Choice of bread (we used focaccia) (torn in 1 inch squares; Sweet potatoes (cut in 1- inch chunks) Half and half (can use milk but will be less rich) Granulated white sugar Egg yolks (room temperature) Vanilla extract Ground cinnamon Ground nutmeg; divided (divided 1/2, 3/4) Granulated white sugar Butter (cut into 1/4 inch pieces and chilled) + more ingredients for sauce
Here are the easy directions!
Pre-heat oven to 450 degrees. Coat a 9“ x 13” baking dish with non-stick spray. On a rimmed baking sheet spread the torn bread pieces out in a single layer. Bake the pieces until crisped and brown to dry out. Cool completely. Reduce oven temperature to 300 degrees.
In a large bowl whisk together the half and half, sugar, egg yolks, vanilla, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg. Add the toasted bread and toss until evenly coated. Let sit, tossing occasionally, until the bread begins to absorb the liquid and softens, approximately 20-30 minutes. Add a small amount of water to sweet potato chunks and microwave for about 4-5 minutes to soften (leaving just slightly al dente).
Pour half of the bread mixture into the prepared baking dish. Layer the sweet potato pieces and then pour the remaining bread mixture on top. Cover with foil and bake for 45 minutes. Meanwhile in a small bowl mix the remaining nutmeg and 3 tbsp of granulated white sugar. Using your fingers work the butter into the sugar mixture forming pieces the size of small peas.
Remove foil from the bread pudding and sprinkle with the nutmeg-butter mixture. Rotate the dish and continue to bake uncovered until the custard is set. Approximately 25 minutes. Increase the oven temperature back to 450 and bake until the top is crisp and golden, about 10 minutes. Let the bread pudding cool for 30 minutes.
Ready to make this awesome recipe?