bourbon sweet potato bread pudding



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I love bread. Who doesn’t love bread? And, I hate to see food go to waste. It’s one of those foods that is best eaten fresh, but it can be hard to finish a loaf without help.  My eyes can often be bigger than my stomach when it comes to bread, so it tends to accumulate on my kitchen counter. I remember when I lived in Australia, they sold half loaves, which I always thought was a brilliant idea. Well, needless to say there has been bread sitting on my counter taunting me this week, begging to be soaked with love (and bourbon).

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Bread pudding is one of those “throw it all together” dishes. I happened to have an extra sweet potato and a can of coconut milk laying around, which sounded like a pretty delicious combination. Turns out I was right! This is a short and sweet recipe that can be whipped up in no time; it’s the perfect treat to warm you up on a cold, winter day. Luckily we had a few friends over to help us enjoy it (and to take the leftovers home).




For all of my friends here on the East Coast, pre-heat your ovens, get cookin’, and stay warm through the weekend storm.


8 cups cubed bread (this does not need to be precise... I used a french loaf and some whole wheat bread) 2 cups sweet potato, ½” dice 1 can coconut milk 6 organic eggs ¼ c bourbon 2 t vanilla 1 c maple syrup 1 t salt


Preheat oven to 350. In a medium saucepan, simmer sweet potato in the coconut milk until it is soft. Place coconut milk and sweet potato in a blender and blend until smooth; transfer to a large mixing bowl. Whisk in eggs, bourbon, vanilla, maple syrup, and salt. Add bread to the bowl and mix until it is evenly coated. Spoon all ingredients into a lightly greased 9 x 13 pan or into individual baking ramekins. Bake for 15-20 minutes or until golden brown and set.

suggested finishing touches...

  • a scoop of vanilla or coconut milk ice cream of your choice
  •  fresh whipped cream with a pinch of sugar and vanilla
  • whipped mascarpone, maple syrup, and toasted pecans