If there's one thing we tend to have a lot of during the holidays, it's leftovers. Whether they're from a trial-run meal or the big feast itself, our refrigerators are usually packed full to capacity with containers of comfort foods. If you're looking for a new recipe to try that will make use of some of those leftovers, check out this one for Candied Yam Bread Pudding.
Sent to us from Chicago's Atwood Café's Executive Chef, Derek Simcik, this recipe shows you how to take those extra candied yams and rolls, and turn them into a delicious bread pudding. Vanilla and brandy help to make this dish something worth remembering, especially if you pair the finished product with a nice scoop of vanilla crème fraiche ice cream.
Use a portion of the butter to thoroughly coat a 2-inch deep hotel pan. Reserve remaining butter.
Tear the bread into chunks and place in a large bowl. Pour the cream over the bread and set aside until soft.
Beat the eggs and sugar until smooth and thick. Add the vanilla, the remaining melted butter, and brandy.
Toss the egg mixture with bread and yams, gently to blend. Pour into hotel pan and bake at 350 until browned and almost set, approx 45 minutes.
Serve warm with a bourbon, caramel or a sauce of your choice. lltitle=Candied Yam Bread Pudding Recipe### llcontent=With so many holidays coming up, we're sure you're bound to end up with a refrigerator full of leftovers you may not know what to do with. If that ends up being the case, try out this Candied Yam Bread Pudding recipe that allows to get rid of all those extra rolls and yams in the most delicious of ways.