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I know, I know. While everyone else is going pumpkin crazy, I am clearly obsessing over the sweet potatoes. But how could I not? They’re just wonderful.

Any sweet potato farmers out there lookin’ for a lady to romance?

I told you last week that I would be bringing you another amazing bread pudding recipe, and you know that I like to keep my promises. And while last week’s recipe was good, the truly awesome thing about this recipe is that it utilizes just about every wonderful fall flavor I can name.

We start at the top with a caramel pecan sauce. Yep, things are starting off right.

Then we work our way down to a lightly sweet potato-flavored bread pudding. Ok, I can totally handle this.

And then, just when we thought things were perfect enough, we hit a layer of sweet, brown-sugar-and-butter-kissed apples at the bottom. Oh sweet child in Heaven, take me now; my life might be complete.

There is a chance that this might just be the perfect fall dessert. And if there were to be, I don’t know…say, a poultry-filled holiday looming in the near future, these bread puddings might be just the thing to replace that boring pumpkin pie.

But that’s just some crazy-talk for ya.

On a slightly different note, those of you who frequent EYHO may have noticed that my posting schedule has somewhat deviated recently from my normal Tuesday/Thursday schedule. That is because I have had the immense honor of guest posting on some amazing blogs – have you checked out my Raisin Bread Pudding and entered the Coffee-mate giveaway on The Realistic Nutritionist yet? And on Wednesday I will be featured on yet another great blog…so be sure to check back to see what is up!

Recipe adapted quite a bit from Southern Living.

Sweet Potato Caramel Apple Bread Pudding

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Servings: 6

Ingredients 

For the bread pudding:

  • 5 cups cubed bread preferably a crusty Italian bread or something similar
  • 1/2 cup half-and-half
  • 1/2 cup milk
  • 1 cup cooked mashed sweet potato
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon vanilla

For the apples:

  • 2 large Granny Smith apples peeled, cored and sliced
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cinnamon
  • 2 tablespoons butter
  • 2 tablespoons brown sugar

For the caramel pecan sauce:

  • 1/2 cup light brown sugar
  • 1/4 cup butter
  • 1/2 cup light corn syrup
  • 1/2 teaspoon vanilla
  • 1/2 cup chopped pecans

Instructions

  • Place cubed bread into a large bowl.
  • In a medium bowl, whisk together all other bread pudding ingredients. Pour over the bread and stir to thoroughly combine. Cover and chill for at least 2 hours or up to 8.
  • Preheat oven to 350 degrees. Lightly grease six 6-ounce ramekins; set aside.
  • In a small bowl, toss together the apple slices with the lemon juice and cinnamon.
  • In a skillet, melt together the butter and the brown sugar over medium-high heat. Add the apple slices and cook for 2-3 minutes, until the apples are just starting to soften around the edges and are coated in the butter and brown sugar. Remove from heat.
  • Divide the apple slices evenly into the bottoms of each prepared ramekin, topping with any remaining brown sugar sauce.
  • Spoon the chilled bread mixture on top of the apples.
  • Place ramekins on a baking sheet and bake for 50 minutes, covering with foil after 30 minutes.
  • During the last 15 minutes of baking, prepare the sauce: In a medium skillet over medium heat, toast the pecans 3-5 minutes (stirring frequently), or until toasted and fragrant. Remove from heat.
  • In a small saucepan, cook the brown sugar, butter and corn syrup over medium heat, stirring frequently, about 3-4 minutes or until the sugar is dissolved. Remove from heat and stir in vanilla and pecans.
  • When the bread puddings have finished baking, remove from the oven and drizzle with the caramel sauce. Bake for an additional 5 minutes (uncovered), until sauce is heated through and begins to bubble. Serve warm.

10 Comments

  1. You so made the bread pudding that I have been lusting over but didn’t even know it! I love using sweet potatoes (and pumpkins) for baked yums, so you keep em coming, girly! Bread pudding is definitely one of my all-time favorite desserts, and I could seriously addict myself to this recipe with the warm gooey caramel, apple and walnuts….YUM!

    1. As I read that I had that Ke$ha song go through my head (the “wake up in the morning feelin’ like P. Diddy” one), and now I want to work this bread pudding into said song…You’re totally right. 🙂

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