Friendsgiving Brunch? We’re here for it.
With Thanksgiving (and Friendsgiving) around the corner, you may not have all the hours to cook or bake something. Which is why this Sweet Potato Bread Pudding is so easy to throw together and will be a crowd favorite. The key is to get some quality croissants that’ll do the work for you. Get the recipe from chef-in-residence Will Coleman below!
Watch Will make the dish here!
RECIPE:
Will Coleman’s Sweet Potato Bread Pudding
INGREDIENTS
1-15 ounce can candied yams
1 cup half and half
1 cup brown sugar
4 eggs
1 tsp ground cinnamon
1 tsp vanilla extract
1 tsp kosher salt
8 medium croissants, sliced in half lengthwise
Non-stick cooking spray
Powdered sugar, for topping
Maple syrup, for topping
Flaky sea salt, for topping
INSTRUCTIONS
- Preheat the oven to 375 F.
- Grease an 8 x 10 baking dish with cooking spray and place the sliced croissants into uniform lines.
- In a large blender, blend the candied yams, half and half, brown sugar, eggs, cinnamon, vanilla, and salt together until smooth.
- Pour the custard mixture evenly over the croissants until fully coated.
- Bake the bread pudding for 30-35 minutes, or until the custard is set in the center and the top of the croissants are golden brown.
- Serve with powdered sugar, maple syrup, and flaky sea salt.
