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SWEET POTATO BREAD PUDDING

Want to wow your guests at your next holiday get-together? This recipe is sure to please. We love to make it with Pumpkin Spice granola (when in season).

INGREDIENTS

  • Butter for baking dish
  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 cups pureed sweet potato
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 6 egg yolks
  • 2 (1-pound, 4-ounce) loaves bread, crusts removed

Granola Crumble

  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1 stick cold, unsalted butter, diced
  • 1/2 cup Granola Jones granola

Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish. In a medium saucepan, combine the milk, sugars, sweet potato puree, vanilla, cinnamon, and nutmeg.  Cook over medium-high heat, just until the mixture begins to boil.  Remove from the heat and set aside. In a medium bowl, whisk the egg yolks until smooth and combined.  Using a ladle, pour 1/2 cup of the hot milk and whisk to combine.  Pour the egg mixture into the milk mixture.  Cook over medium-high heat, stirring constantly, until it’s thick enough to coat the back of a wooden spoon, about 3 to 5 minutes.  Strain the custard and reverse. Cover the bottom of the baking dish with 1 layer of bread slices. Pour about 1/4 of the custard mixture over the bread.  Repeat with remaining bread and custard, ending with custard. Cover and refrigerate for 8 hours or overnight. Sprinkle the bread pudding with the Granola Crumble. Bake until the crumble mixture is golden and the custard is bubbly, about 45 minutes. Serve warm.