Sweet Potato, Cardamom and Dark Chocolate Bread Pudding
Christine Tizzard
There are many ways to serve a bread pudding. Warm with whipped cream, ice cream, or vanilla custard, or layered in a parfait with yogurt and berries. My all time favourite way is to which to slice it thick, toast it, then slather it with butter and jam.
Course Breakfast, Dessert, Snack
- 1 Tbsp butter unsalted
- 6-7 cups stale bread or pastries torn or sliced into 1 inch pieces
- 1 cup dark chocolate chips
- 1 cup milk, cream, or plant based beverage
- 1/2 cup sugar
- 1 Tbsp pure vanilla extract
- 2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1 cup mashed cooked sweet potato
- pinch salt
- sprinkle raw nuts or seeds
Preheat the oven to 325°F. Grease a 9 X 9 inch square or medium-size baking dish or loaf pan with butter or oil.
For the Bread: Place the bread pieces into the baking dish. Toss with chopped chocolate.
For the sweet potato custard: In a heavy-bottomed pot over medium heat, bring the milk and sugar to a low simmer. Cook until the sugar is dissolved. Remove from the heat and whisk in the vanilla extract. Set aside to cool slightly
In a medium-size bowl, whisk the eggs withspices, sweet potato, and salt. Add the warm milk in a slow, steady streamwhile whisking to prevent the eggs from curdling.
Pour the mixture over the bread, toss to coat, and let sit for 10 minutes. This can also be done up to 24 hours in advance and left to soak in the fridge, covered. Before baking sprinkle a handful of raw nuts or seeds on top.
Bake until the pudding is set and the bread is nicely browned on top, about 20 minutes.
Substitutions:
Bread with panettone, croissants, rolls, cinnamon rolls, leftover cake, or stale doughnuts
Mashed cooked sweet potato with mashed cooked pumpkin or squash. Keyword bread pudding, cardamom, leftover bread