Roasted Sweet Potato and Pumpkin Bread Pudding (Engl)

(Kabocha Squash)

(Sweet Potatoes)

Chef Cindy Hutson creates cuisine of the sun using pumpkins and sweet potatoes.

Ingredients:

For the Bread Pudding:
• ¼ cup extra virgin coconut oil
• 1 ½ cup diced sweet potato
• 1 ½ cup diced Kabocha Squash
• ½ cup plump raisins
• ½ 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