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Dessert
American
6-8
10 minutes
80 minutes
A rich, cozy bread pudding made with sweet potato, maple syrup, brandy, and vanilla—studded with Hatch pepper pecans and brioche, then drizzled with luscious caramel and chocolate sauces.
1 Garnet Sweet Potato – steamed; peeled; mashed
½ cup Brandy
1 ½ cups Whole Milk
¼ cup Heavy Cream
2 Melissa’s Vanilla Beans – pulp only; discard the pod
¼ cup Melted Unsalted Butter
3 tablespoons Maple Syrup
6 Large Eggs – whipped
½ cup Packed Brown Sugar
1/8 teaspoon Kosher Salt
½ cup Melissa’s Hatch Pepper Pecans - chopped
12 oz. Brioche or Challah Bread – cubed
Melissa’s/Fabbri Gourmet Caramel Dessert Sauce – as needed
Melissa’s/Fabbri Gourmet Chocolate Dessert Sauce – as needed
Preheat the oven to 375ºF.
In a large bowl, combine all of the ingredients, except for the dessert sauces. Pour the mixture into a greased baking dish and let it rest for 30 minutes.
Cover the dish with foil and place in the oven. Bake for 30 minutes, uncover the dish and bake until lightly browned, about 15-20 minutes. Remove from the oven and let cool.
Once cooled, drizzle with the dessert sauces and serve. Makes about 6-8 servings.
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