Servings: 6 people
Calories:
Ingredients
For the Syrup Topping
- 2 cups water
- 1 cone piloncillo sugar or 1 cup brown sugar
- 2 whole cinnamon sticks
- 2 whole cloves
- 1 whole star anise
- ¼ cup Orange Juice
- 1 tablespoon bourbon
- 1 small sweet potato peeled and diced
- 1 tablespoon butter
For the Pudding Mix
- 4-5 cups broken bread pieces or cubes Challah is an option
- 3 eggs beaten
- ¾ cup sugar
- 2 cups Milk
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- ½ teaspoon Smoked Sea Salt
- 2 tablespoon Butter
Instructions
Prepare Bread Pudding
- In a small saucepan add the sugar, milk, melted butter, heavy cream, vanilla, cinnamon, and sea salt. Heat on a low simmer mixing constantly until the sugar dissolves completely.
- Pour the cream mixture over the cubed bread and allow to soak refrigerated 1 hour.
- Remove bread mixture from the refrigerator and top with beaten eggs. Stir gently so bread soaks up as much of the egg mixture as possible.
- Grease a baking dish with butter. Add soaked bread pudding mixture to the pan. Add pan to oven preheated to 375 degrees F. Cook for 45 minutes.
- While bread cooks, make the sauce.
Prepare Sauce
- Toast the cinnamon sticks, cloves, and star anise in a medium saucepan for 10-15 seconds.
- Increase the heat to medium. Add the diced sweet potatoes, the piloncillo, water, and orange juice. Bring to a boil then reduce to a simmer.
- Strain out the sweet potatoes about halfway through cooking (about 15 minutes) then add add syrup mixture back to the pan to finish reducing. If the Piloncillo is not fully dissolved continue cooking until it is before removing the sweet potatoes.
- Allow to cool 3-4 minutes which gives a bit more time for the syrup to thicken up.
- Serve the bread pudding topped with the sauce.
Video
Notes
I prefer to use challah bread that I've also allowed to get stale. Challah is firm enough to hold up to the cooking and soaking. Plus its that smooth bun like top is great for crisping up giving you that creamy soft pudding that also has a contrasting crispy top and edge.
Tear the bread into as similar sizes as possible. Don't have to be perfect, but close enough. Challah is also easy to break apart into almost symmetric bread cubes.
Reserve some of the syrup for other finished dishes like pancakes, sweet potato pie, vanilla ice cream, or even oatmeal. It's addictive and versatile!
If your sauce gets to thick you can always thin it out by adding more liquid after the fact. I'll add a bit more Orange juice then stir swiftly until I reach the consistency I'm looking for.
Cooling will allow the sauce to thicken so factor that into your cooking time. You'll want to remove it off heat a few minutes before that thicker consistency is achieved.
Any bread will do. Buns are great in this recipe, and you'll definitely want thicker pieces.
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