Sweet Potato Bread Pudding with Pecan Crumble

Words cannot express how absolutely fantastic this bread pudding is. It is beyond heavenly. The time and effort it takes to create this dessert is definitely worth it.

Sweet Potato Puree
Ingredients
2 large sweet potatoes, peeled and diced
4 tbsp double cream
1 tbsp honey
½ tsp cinnamon

Cook the sweet potatoes in a saucepan of water for 8-10 minutes until tender. Drain then mash to a smooth purée with a potato masher or an electric whisk.
Add all the remaining ingredients and combine well.

Sweet Potato Bread Pudding
Ingredients
2 tbsp. melted butter
4 large egg yolks
2 large eggs
3 cups heavy cream
1 cup packed brown sugar
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
6 cups dried cubed French bread
1-1/2 cups Sweet Potato Puree (recipe above)

Preheat oven to 350 degrees. Grease a 10x13 baking dish with softened butter. Whisk the eggs and egg yolks in a large mixing bowl. Whisk the cream, brown sugar, vanilla and cinnamon. Add the sweet potato puree and mix well. Mix in the bread and let set until bread has absorbed the liquid, approximately 30 minutes. Pour into baking dish and top with pecan crumble (recipe below). Cook for one hour or until firm in the middle. Serve topped with Caramel Sauce (recipe below).

Pecan Crumble
Ingredients
1 cup flour
1 cup packed brown sugar
1 stick cold butter, diced
1/2 cup quick cooking oats
1/2 cup toasted and chopped pecans

In a medium bowl, combine all the ingredients, and mix with a hand mixer on low speed, until combined.

Caramel Sauce
Ingredients
2 cups heavy cream
1/4 cup corn starch
1/2 cup packed brown sugar
1/2 cup Molasses (or Steen's pure cane syrup, which can only be purchased at http://www.steensyrup.com/)

In a sauce pan mix all of the ingredients. Cook over med-high heat until thickened.

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