Sweet Potato Pancake Bread Pudding with Maple Brandy Cream

Prep time: 30 minutes
Cook time: 40


Ingredients:

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


Direction:

  • 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.



Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!

PURCHASE COOKBOOK

Follow us Ifeellikecooking