Sweet Potato Biscuit Bread Pudding
1 1/4 cups of milk
1/4 cup brown sugar
1/4 cup maple syrup
2 cups sweet potato, cooked and mashed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
12-13 sweet potato biscuits, cubed and toasted
Preheat oven to 350.
In a large bowl, whisk together milk, brown sugar, maple syrup, eggs, mashed sweet potato, cinnamon, nutmeg, and salt until well blended.
Cut up sweet potato biscuits into cubes and toast them in the oven if they are too soft.
In a large bowl, add biscuits and then pour custard mixture over the biscuits. Stir carefully to combine, making sure there are no dry pieces remaining.
Spray an 8×8 square baking dish with nonstick spray. Pour the bread pudding into the dish, arranging evenly in the pan. Pour any remaining custard on top.
Cover with plastic wrap and let sit at room temperature for 30 minutes, or in the refrigerator overnight.
Bake for 35-40 minutes.
Let cool slightly and serve with a pecan praline sauce and whipped cream.
Pecan Praline Sauce
3/4 cup evaporated milk
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 cup chopped pecans
In a small saucepan over low heat, combine brown sugar, evaporated milk, and butter.
Cook and stir sauce until it is smooth and syrupy, about 5 minutes.
Stir in vanilla extract and pecans. The sauce will thicken as it cools.
Serve praline sauce warm over the sweet potato biscuit bread pudding.
For more dessert recipes, grab a copy of my new cookbook titled Memories on a Plate.