- Prep Time:
- 25 min
- Cook Time:
- 60 min
- 2 tsp (10 mL) butter
- 6 cups (1.5 L) day old brioche, cut into cubes
- 6 eggs, lightly beaten
- 1 cup (250 mL) sugar
- 1/2 cup (125 mL) maple syrup
- 1 tbsp (15 mL) molasses
- 2 tsp (10 mL) pure vanilla extract
- 1/2 tsp (2.5 mL) cinnamon
- 1/4 tsp (1.25 mL) nutmeg
- Pinch of allspice
- Pinch of salt
- 2 cups (500 mL) whole milk
- 2 cups (500 mL) 35% cream
- 2 sweet potatoes (about 1 1/2 pounds), cooked and mashed
- 1/4 cup (60 mL) firmly packed light brown sugar
- 1/4 cup (60 mL) unsalted butter, softened
- 1/2 cup (125 mL) finely chopped pecans
- 4 tbsp (60 mL) unsalted butter
- 1/2 cup (125 mL) pecan halves
- 1 cup (250 mL) light brown sugar
- 1 cup (250 mL) 35% whipping cream
- 1 tsp (5 mL) pure vanilla extract
- 1/2 tsp (2.5 mL) salt
- 2 tbsp (30 mL) bourbon
Preheat oven to 350°F (177°C).
Butter a 13 x 9 inch baking dish and place the bread cubes in the dish.
Whisk together the eggs, sugar, maple syrup, molasses, vanilla, spices, salt, milk and heavy cream. Add the sweet potatoes to the egg mixture and blend thoroughly.
Pour the egg mixture over the bread and press down on the bread with the back of a wooden spoon to ensure all the bread cubes are soaked in the mixture.
For the topping, combine the brown sugar, butter and pecans together in a small bowl. Sprinkle the mixture on top of the bread pudding.
Place in the oven and bake for about 45 minutes until browned and the custard is set, rotating the pan halfway through for even browning.
While the bread pudding bakes, melt the butter and add the pecans. Cook the pecans in the butter, stirring, until fragrant about 2-3 minutes.
Add the brown sugar and stir until the sugar melts. Add the cream and stir to blend until smooth.
Stir in vanilla, salt and bourbon. Continue stirring for a few minutes before removing from heat.
Sauce can be made ahead and reheated. Serve warm pudding with heated sauce poured over top.