Рецепт Sweet Potato and Leek Bread Pudding
Sweet Potato and Leek Bread Pudding
It’s almost Thanksgiving and all the foodies are planning their favorite meal of the year. Families across the country come together for the holiday to celebrate over a traditional feast. For the first time in several years, we’re invited to friends’ house for the day and are not hosting. I have mixed emotions about not making the full spread, but there’s a part of me that’s happy to let someone else do most of the work this year. Of course we’re contributing a couple of side dishes.
I’ve created a twist on one of my favorite sides this year. Sweet potatoes laced with cinnamon, allspice, and brown sugar and topped with marshmalllows is a favorite of many, but I’m never satisfied to make the same thing year after year. This year I’ve created a sweet potato and and leek bread pudding. One more carb can’t hurt on Thanksgiving, right?
Most bread puddings serve as an after dinner sweet, but I created this version to be a slightly sweet and savory side dish to to accompany the turkey, stuffing, and green bean casserole on everyone’s plate. I’m very pleased with the resulting dish that hits that perfect balance between sweet and savory. The slightly sweet pecans provide a crunchy contrast of texture. I think you’ll enjoy this version of a traditional Thanksgiving side dish.
Sweet Potato and Leek Bread Pudding
Ingredients
- 1 16 ounce loaf of brioche or Challah bread, cut into 1 inch cubes(about 12 cups)
- 6 tablespoon unsalted butter, separated
- 3 cups thinly sliced leeks (green and light green parts)
- 6 large eggs, slightly beaten
- 2 cup whole milk
- 1 cup heavy cream
- 4 cups baked, peeled, and mashed sweet potatoes, ( about 4 or 5 medium sweet potatoes)
- 6 tablespoons maple syrup, separated
- 1 tablespoon salt, plus 1 teaspoon
- 1/2 teaspoon grated nutmeg
- 1 1/2 cups pecan halves
Instructions
1. Cut bread into one inch cubes and spread on a baking sheet. Leave them on the counter top for three to four hours to dry.
2. Melt four tablespoons of butter in a skillet over medium heat. Add sliced leeks and saute for three or four minutes until they are wilted. Remove from heat and set aside.
3. Preheat oven to 375 degrees.
4. Whisk together beaten eggs, milk, and cream in a mixing bowl. Add sweet potatoes, 4 tablespoons of maple syrup, one tablespoon salt, and nutmeg. Whisk until well combined.
5. Transfer bread to a large bowl. Add sauteed leeks and toss to combine. Pour liquid into bowl with bread and gently toss, making sure all pieces of bread are coated. Cover and refrigerate mixture for 30 minutes to let bread absorb liquid.
5. Transfer mixture to a 9x13 inch casserole dish and bake for 45 minutes or until a inserted toothpick comes out clean.
6. While the bread pudding is cooking, melt two tablespoons of butter. Mix with two tablespoons of maple syrup and 1 teaspoon salt. Toss pecans in the butter and syrup mixture and spread on a parchment paper covered baking sheet. Transfer to oven and bake for 10 to 12 minutes or until they are slightly browning. Remove from oven and cool.
7. When bread pudding is done, top with roasted pecans and serve immediately.
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http://www.southernboydishes.com/2013/11/22/sweet-potato-and-leek-bread-pudding/
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