A New Twist On A Thanksgiving Classic

Institute of Culinary Education|

 

By Jenny McCoy—Chef Instructor, School of Pastry & Baking Arts 

 

Early on in my career, while working in New Orleans for Emeril Lagasse, I was tasked with creating inventive variations on the ever-popular bread pudding. My menu at Delmonico in New Orleans featured a seasonal bread pudding, which I changed monthly. In the weeks leading up to Thanksgiving, this sweet potato bread pudding with cashews proved to be a favorite. Served with a dollop of marshmallow meringue, what was once a classic side dish is easily transformed into dessert.

spotato duo

Sweet Potato Bread Pudding with Crunchy Cashews (from Desserts for Every Season)

 

Makes 8 to 10 servings

 

Ingredients:

  • Non-stick cooking spray
  • 2 pounds sweet potatoes
  • 1 cup whole milk, divided
  • 4 large eggs
  • ¼ cup granulated sugar
  • ½ cup lightly packed dark brown sugar
  • ¾ teaspoon fine sea salt
  • ¾ teaspoon vanilla extract
  • 1 tablespoon plus 2 teaspoons whiskey
  • Finely grated zest of ¼ orange
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1 cup heavy cream
  • 6 cups (about 8 ounces) soft white bread, cut into ¾ inch cubes
  • ½ cup (about 2 ½ ounces) whole cashews, roughly chopped
  • 1 tablespoon turbinado sugar
  • 1 recipe Marshmallow Meringue (optional)
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