Happy Thanksgiving! As your turkey is cooking (or grilling, like mine is), here’s a peak at what will become of my leftovers. You have my man crepes and my pressed turkey sandwiches but here’s a recipe to help make some of your leftovers new again: Sweet Potato Bread Pudding. I use my leftover sweet potatoes and bread to make an awesome bread pudding and serve it with some boozy bourbon butter sauce. If that’s not decadent enough, leftover cranberry sauce adds a nice, sweet-tart topping. Check below for my recipe.
I’m thankful for so much this year and hope that you’re enjoying your holiday with good food, good drinks and best of all, good company.
Sweet Potato Bread Pudding with Bourbon Sauce
FOR THE PUDDING:
12 slices of white bread, preferably slightly stale (about ½ pound)
2 cups of milk
1 cup of heavy cream
¾ cup sugar
2 tablespoons bourbon
½ teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
1 ½ cups leftover sweet potatoes
leftover cranberry sauce, as needed
FOR THE SAUCE:
¾ cup dark brown sugar
1/3 cup water
½ cup butter
¼ cup bourbon
Preheat the oven to 350 degrees F. crease a 9x13x2-inch ovenproof baking dish.
Remove crusts from bread, reserve to make breadcrumbs later. Cube the bread and put the pieces into a large bowl. Pour the milk and heavy cream over the bread. Set aside to saturate completely.
In a separate bowl beat the eggs, sugar, bourbon, vanilla, cinnamon, nutmeg and sweet potatoes. Pour it over the bread and stir the mixture until well blended. Bake for 40 minutes.
Meanwhile, prepare the sauce. In a small saucepan, combine the brown sugar, water, butter and bourbon. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes. Pour a little over each portion when serving. Garnish with the leftover cranberry sauce.