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When our youngest daughter Charisse got married in July not only did we gain a son-in-law, I gained another dessert aficionado. Woo-hoo!! His sweet taste buds tend to run along the same lines as the rest of us so he isn’t hard to please.
I have been promising him for the longest that I would create a new dessert just for him. Finally, I made good on that promise with this Sweet Potato Croissant Bread Pudding. Let that sink in for a minute. As if all that goodness wasn’t enough, I topped and served it with Smucker’s Caramel Spoonable Topping that I found at Target.
Our new family member was more than happy with his special dessert and that’s a good sign. However, I also have another new son-in-law that may be looking for the same thing. Thank goodness I have lots of ideas and lots of Smucker’s Toppings to spur my creativity.
My Sweet Potato Croissant Bread Pudding is best served warm but I sampled a bit of it cold and it was just as good. One thing I did noticed was that after sitting in the fridge overnight the flavor intensified and the pudding was much easier to slice and serve.
Check this Cartwheel Deal for a 20% off coupon for a variety of Smucker’s Toppings at Target. This offer is available until 12/12/15. The Smucker’s Product page lists all of the varieties available. Once you see the varieties you have to choose from I’m sure you’ll think of several ways to use these toppings in your baked goods. If time is tight and creating something from scratch just isn’t going to work, try adding these toppings to a few of your tried and true holiday favorite desserts and baked goods.
3 medium sweet potatoes, cooked and mashed
3 extra-large whole eggs
8 extra-large egg yolks
4 cups half-and-half
1/4 cup pure maple syrup
3/4 cups sugar
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
a pinch of salt
1 1/2 teaspoons pure vanilla extract
6 croissants cut into chunks, preferably stale
1 cup Smucker,s Caramel Flavored Spoonable Topping
Preheat the oven to 350 degrees F. Microwave 2 medium sized sweet potatoes for approximately 12 minutes until fork tender. Remove from microwave and set aside to cool. When cool enough to handle, peel sweet potatoes and cut into chunks. Mash sweet potatoes with a fork, potato masher or pulse in food processor until smooth.
In a very large bowl mix together the whole eggs, egg yolks, half-and-half, syrup, sugar, cinnamon, pumpkin pie spice, vanilla and sweet potato puree. In a buttered 9×13-inch baking dish add the croissants and pour the custard on top. Allow to soak for 15-20 minutes pressing down gently. Place filled dish in a larger baking dish; add hot water to larger dish to a depth of 1 inch. Cover with foil tenting so the foil doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 50 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and spread ¾ cup of Smucker’s Caramel topping over bread pudding. This can be served at room temperature, or let it sit overnight in the refrigerator to slice and serve.
I’m Spreading the word about using Smucker’s in desserts and baked goods at the following linky parties this week.
These are the linky parties I participate in. Drop by and show them a little love!