Good Morning America Recipes

Roasted Sweet Potato and Pumpkin Bread Pudding

Ortanique

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Chef Cindy Hutson creates cuisine of the sun using pumpkins and sweet potatoes.
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Servings:8
Difficulty: Easy
Cook Time: min

Ingredients

  • For the Bread Pudding:
  • ??? ?? cup extra virgin coconut oil
  • ??? 1 ?? cup diced sweet potato
  • ??? 1 ?? cup diced Kabocha Squash
  • ??? ?? cup plump raisins
  • ??? ?? cup dried cranberries
  • ??? 1 cup pecan pieces
  • ??? 4 whole large eggs
  • ??? 1 quart heavy cream
  • ??? 2 brioche bread loafs- large cubed
  • ??? 1 cup sugar
  • ??? 1 vanilla bean spilt
  • ??? 2 tblsp pumpkin pie spice
  • ??? 2 tblsp orange zest
  • Cooking Directions

    PROCEDURE:

    ??? Peel and dice (1/2" square) sweet potato & Kabocha squash. Rub with coconut oil and 1 tblsp of pumpkin pie spice

    ??? Roast on sheet tray in 350 degree oven until tender

    ??? When fork tender remove and sprinkle with 2 tblsp sugar

    ??? Set aside to cool

    ??? Meanwhile heat heavy cream with vanilla, remaining sugar , 1 tblsp pumpkin pie spice & orange zest

    ??? Bring to a boil

    ??? Wisk the eggs in stainless steel bowl, slowly drizzle in cream mixture tempering the eggs and whisking continuously

    ??? While still warm add the brioche raisins and cranberries

    ??? Fold until all of the bread is soaked with brulee mixture

    ??? Place into a 13x9 baking dish rubbed with butter

    ??? Crumble the pecans on top and bake at 375 for about 20-30 min

    ??? Or until golden brown

    Recipe Summary

    Main Ingredients: sweet potato, squash, bread, sugar, eggs, cranberries, raisins, coconut oil, sugar

    Course: Dessert

    More Info: Kids Friendly


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