Sweet Potato-S’more Bread Pudding with Caramel Sauce | 3 Comments
From New Orleans Finest, Aired on Fri 11/28
Chef Jeff Henderson, S'more, Caramel, Sweet Potato


-       In a large bowl whisk together eggs, vanilla, cinnamon, molasses, sugar and milk

-       Fold the pecan raisin bread into wet mix

-       Fold the sweet potatoes and half of the marshmallows into the wet mix

-       Transfer bread pudding into a casserole dish and spread remaining marshmallow over top

-       Bake bread pudding in an oven at 350-degrees for 35 to 40 minutes

-       Heat caramel sauce and drizzle over bread pudding casserole to serve

  • 2 large eggs
  • 2 cups 2% milk
  • 1 cup organic raw sugar
  • 1 cup small marshmallows
  • 1 ½ teaspoons ground cinnamon
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon black strap molasses
  • 2 whole sweet potato, precooked and peeled
  • 2 loaves pecan raisin bread, sliced and cubed
  • ½ cup readymade caramel sauce
  • Fresh mint
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