You can bake this savory sweet potato bread pudding a few days before Thanksgiving, then cool, and refrigerate. Reheat it in a low oven while the turkey rests. You also can cook this in a a muffin tin for individual servings, if you prefer.
Ingredients
- 1 pound sweet potatoes
- 2 cups whole milk
- 4 large egg yolks
- 2 large eggs
- sea salt and freshly ground black pepper, to taste
- 1 day-old multigrain baguette, cubed (8 ounces)
- 2 teaspoons extra virgin olive oil
- 1 medium onion, chopped
- 1 bunch kale, trimmed and chopped (8 ounces)
- 2 tablespoons water
- 3/4 cup shredded sharp Cheddar cheese, divided (3 ounces)
- nonstick cooking spray
Instructions
- Preheat oven to 400°F.
- Pierce sweet potatoes with a fork. Place sweet potatoes on a foil-lined baking sheet. Roast 30 minutes, or until tender. Let stand until cool enough to handle.
- While sweet potatoes roast, bring milk to a boil. Combine egg yolks, whole eggs, salt and pepper in a large bowl, stirring with a whisk. Add half of hot milk to egg mixture, stirring constantly with a whisk. Whisk in remaining hot milk into egg mixture.
- Cut roasted sweet potatoes in half, and scoop flesh into a food processor or blender. Add 1/2 cup milk mixture, and process until pureed. Whisk pureed sweet potato mixture into milk mixture in bowl. Stir in cubed bread. Set aside, stirring occasionally.
- Heat a large saute pan over medium-high heat, and add oil. Add onion and another pinch of salt, and saute 5 minutes, or until tender. Stir in kale and water. Cover and cook 3 minutes, or until kale is tender. Stir kale mixture into bread mixture. Stir in 1/2 cup cheese. Spoon into a buttered 2-quart baking dish, or divide evenly among 16 muffin cups (1/2 cup) coated with cooking spray. Sprinkle evenly with remaining 1/4 cup cheese. Bake for 30-35 minutes, or until pudding is puffy, set, and lightly browned. Serve warm.
Servings: 16
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