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Sweet potato, cardamom, and dark chocolate bread pudding
Ingredients
- Butter or oil, for greasing
- 6–7 cups stale bread or pastries, sliced or torn into 2.5 centimeter pieces
- 1 cup chopped dark chocolate (or dark chocolate chips)
- 1 cup milk, cream or alternative plant based milk
- 1/2 cup sugar
- 1 tablespoon pure vanilla extract
- 2 eggs
- 2 teaspoons ground cardamom
- 1/2 teaspoon ground nutmeg
- 1 cup mashed or pureed sweet potato
- Pinch salt
- Optional: handful raw seeds or nuts
Directions
- Preheat the oven to 325°F. Grease a 23-by-23-centimeter 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 with spices, sweet potato, and salt. Add the warm milk in a slow, steady stream while whisking to prevent the eggs from curdling.
- Pour the mixture over the bread, toss to coat, and let sit for ten 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.
Substitutes:
- Bread with panettone, croissants, rolls, cinnamon rolls, leftover cake, or stale doughnuts.
- Sweet potato puree with pumpkin squash or puree.
