Sweet Potato Pancake Bread Pudding with Maple Brandy Cream

Prep time: 30 minutes
Cook time: 40


2 ½ to 3 C cubes cold sweet potato pancakes from the restaurant, Tupelo Honey…I know. How do you get those? This was a repurpose of leftovers, so you may not be able to duplicate, but if you have any large, thick pancakes made with sweet potatoes, it will work.
2 cups cubed French bread toasted slightly and cooled.
5 eggs
½ C cream
3/4 C sugar plus ¼ C
1 C milk
1 T salt
1 t nutmeg
2 t vanilla extract
Pecans for garnish


  • Butter the bottom of a small glass dish about 7” by 10” in size with deep sides. Place bread crumbs in dish. Cover with milk/cream mixture. Cook in 375 degree oven for 40 minutes. Let cool. For cream, whip 1 ½ C heavy cream until almost stiff peaks. Add ¼ C sugar, 2 T maple syrup, and 1 T brandy. Whip into cream which will now be slightly less thick. That’s okay! Put on the bread pudding and garnish with pecans and a small sprinkling of nutmeg.

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