Sweet Potato Cornbread Pudding with Bourbon Sauce

Sweet Potato Cornbread Pudding with Bourbon sauce - Bake From Scratch

For a memorable bread pudding dessert, Chef Edward Lee, owner of Louisville’s 610 Magnolia and Milkwood Restaurant, relies on Kentucky bourbon for more than just the sauce. Be sure to read Edward Lee’s picks for the five best bourbons to pair with dessert!

Sweet Potato Cornbread Pudding with Bourbon Sauce
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Bread Pudding
  1. 6 cups cubed cornbread
  2. 2 medium sweet potatoes (800 grams)
  3. ½ cup plus 2 tablespoons (150 grams) firmly packed light brown sugar, divided
  4. 1 teaspoon grated fresh ginger
  5. ½ cup (56 grams) chopped pecans
  6. 1 cup whole milk
  7. ½ cup heavy whipping cream
  8. 3 large eggs, lightly beaten
  9. 1 large egg yolk
  10. 1 tablespoon vanilla extract
  11. 1 teaspoon (2 grams) ground cinnamon
  12. ½ teaspoon (3 grams) kosher salt
  13. ½ teaspoon freshly grated ground nutmeg
Topping
  1. ¼ cup (60 grams) firmly packed light brown sugar
  2. ¼ cup (58 grams) unsalted butter, softened
  3. ¼ cup (28 grams) finely chopped pecans
Sauce
  1. 1 cup (210 grams) sugar
  2. ½ cup (115 grams) unsalted butter
  3. ⅓ cup heavy whipping cream
  4. 2 tablespoons bourbon
Instructions
  1. Preheat oven to 200°.
  2. For bread pudding: Place cornbread cubes on a baking pan. Bake until dry, about 10 minutes. Remove from oven; set aside.
  3. Increase oven temperature to 400°. Prick sweet potatoes with a fork, and wrap tightly in foil. Bake until tender, about 50 minutes. Remove from oven; let stand for 10 minutes.
  4. Cut sweet potatoes in half lengthwise. Scoop out potato pulp into a medium bowl. Add 2 tablespoons (30 grams) brown sugar and ginger, and mash with a fork. Set aside.
  5. Reduce oven temperature to 350°.
  6. In a large bowl, combine cornbread and pecans. Gently fold in mashed sweet potato. In a medium bowl, whisk together milk, cream, eggs, egg yolk, vanilla, cinnamon, salt, nutmeg, and remaining ½ cup (120 grams) brown sugar. Pour milk mixture over cornbread mixture, and let stand for 10 minutes.
  7. Lightly grease 12 (6-ounce) custard cups or ramekins. Pour cornbread mixture into prepared cups. Arrange cups on baking sheets.
  8. For topping: In a small bowl, combine brown sugar, butter, and pecans. Sprinkle mixture on top of bread pudding. Bake for 15 minutes. Rotate pans between lower and upper racks, and bake until golden brown and a wooden pick inserted in center comes out clean, about 10 minutes more. Let stand for 5 minutes.
  9. For sauce: In a medium saucepan, heat sugar, butter, and cream until melted. (Do not boil.) Add bourbon. Drizzle sauce over pudding, or serve on the side. Serve warm.
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