DES Sweet Potato Bread Pudding by Chef Bill Foltz
Sweet Potato Bread Pudding by Chef Bill Foltz, L’Auberge Lake Charles
Ingredients:
1 lb bread, diced
1 qt milk
10 oz sugar
6 oz sweetened condensed milk
8 oz whole eggs
1/4 oz cinnamon
8 oz sweet potato, cooked and diced
brown sugar to taste
Instructions:
1. Add your bread to a Mixer Bowl
2. Add eggs, milk, condensed milk, cinnamon, sugar
3. Mix until smooth
4. Fold in diced sweet potato
5. Scoop batter into pans or desired dishes; sprinkle with brown sugar
6. Bake at 350-degrees for 60 minutes in a water bath
At Favorites Southern Kitchen, we top this delicious dish with house-made cinnamon gelato. Enjoy!
Credits: Chef Bill Foltz, Favorites Southern Kitchen at L’Auberge Casino Resort, Lake Charles.