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
Ingredients
For the bread pudding:
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.
Love me some bread pudding! Actually I love anything with caramel! I feel like I want a bowl of this after a big helping of Mac n cheese. That to me is a perfect fall meal!
Oh man, that does sound good!!
I love sweet potatoes! and this bread pudding looks yummy!
Oh wow! I don’t think bread pudding can get any more decadent than this – absolutely scrumptious!
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!
I don’t even need the poultry-filled holiday to have this. I think waking up in the morning is enough excuse. 😀
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. 🙂
Pumpkin is awesome, but there ain’t nothing wrong with sweet potato! I love all the delicious things going on at once: caramel apple and sweet potato in one bread pudding.
That looks like pure decadence. I would love a heaping helping of that for dessert tonight 🙂
I think “pure decadence” is a great descriptor. 🙂