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Preheat oven to 350º F. Butter large Pyrex baking dish (8”x10”). Sprinkle inside of dish
with cinnamon and sugar. In large bowl combine brown sugar, cinnamon, nutmeg,
vanilla, beaten eggs and milk. Beat well and add mashed sweet potatoes. Let stand for
sugar to dissolve.
Place breadcrumbs in Pyrex dish and pour custard onto bread. Press bread down to en-
sure that all custard is absorbed by bread. Place Pyrex dish in slightly larger pan and fill
larger pan with water to cover half of smaller pan. Cover whole thing with tin foil and
bake for approximately 60 to 90 minutes. Check with toothpick to ensure it is fully
cooked. Serves 8 to 10. Try serving it with your favorite maple/caramel sauce to make it
even better.
The Blue Sweet Potato Bread Pudding
Dessert
Recipe by:
Chef Heather Pond-Manorome,
Blue Elephant Restaurant
6 cups torn bread (preferably old or dried
out/stale bread)
3/4 cup chopped hazelnuts or pecans
1/2 cup pitted and chopped dates (optional) or
raisins
3 Tb melted butter
2 tsp ground cinnamon
1 cup packed brown sugar
1 tsp ground nutmeg
1-1/2 cups homo milk (3%)
3 large eggs
4 tsp vanilla extract
2 cups cooked and mashed sweet potatoes