So I saw this dish created by a Southern restaurant as brunch and decided I needed to make it asap.
All components are pretty easy so I was able to create a successful recipe without much trouble. The bread pudding is
topped with a bourbon marshmallow as well, so you must like bourbon if you want to try this puppy! This could be
brunch or a dessert.
Bourbon Sweet Potato Bread Pudding
Recipe for Bourbon Sweet Potato Bread Pudding By Marysmaking
Prep time: - Cook time: - Total time: Yield:4-6S
For Marshmallow (Time 15 min active work, but 4+ hours for marshmallows to sit)
I will re-use my previous marshmallow recipe with a few adjustments
- Vegetable oil for brushing pan
- 5 oz water
- 1 cup confectioners' sugar for coating pan and marshmallows
- 4 (1/4-ounce) envelopes powdered unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1 T pure vanilla extract
For Bread Pudding
Special Equipment: loaf pan and kitchen torch
- 1 loaf white bread, sliced thin and crust removed
- 1 sweet potato (should yield at least two cups)
- 1/2 cup sugar
- 4 eggs
- 1 T cinnamon
- 2 cups cream
- 1/4 cup bourbon
- 6 T butter
- Candied Pecans (garnish)
- Honey (garnish)
Put water in a mixing bowl with gelatin and stir briefly, then begin making sugary syrup.
Put sugar in a saucepan with corn syrup and bring the sugar mixture to a boil until it registers at 240°F (soft-ball stage) on a candy themometer.
Remove the pan from the heat and let stand briefly.
With the mixer on low speed, pour the hot syrup into the softened gelatin in a thin stream down the side of the bowl.
Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when
the whisk is lifted, about 5 minutes. Beat in the vanilla.
Scrape the marshmallow into the prepared pan (it will be very sticky) I do it in large dollops and make it look messy so that it is more decorative. Let stand, uncovered, at room temperature until the surface is no longer sticky and you can gently pull
the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
Peel sweet potato and cut into bite sized cubes.
Add to pot and cover with water, bring to boil, then reduce heat to med for 10 min or until soft.
When done, rinse with cool water and let drain.
In a bread loaf pan make one layer with thinly sliced bread then sprinkle cubed sweet potato.
Repeat until 4 layers of bread, top layer should be bread.
Whisk eggs, cream, sugar, cinnamon and bourbon in a bowl and then pour over bread layers.
Let this mixture sit for 2 hours so that the bread completely soaks up the liquid.
Preheat oven to 375 degrees.
When bread is done soaking, bake in oven for 40 minutes.
Remove top with butter slices and let sit for 10 minutes.
Slice bread pudding, top with a marshmallow and toast marshmallow with kitchen torch (very important or would not be easy to eat).
Drizzle with honey and candied pecans.
Will need 1 hour post eating to loaf and digest - it's that good!