BIRMINGHAM, Ala. (TENNESSEE VALLEY LIVING) - If you’re getting ready for a Halloween Party, Infinit Eats has the perfect dish!
Chef Kristopher Hicks and Pastry Sous Chef Katelyn Hicks joined Tennessee Valley Living to give a step-by-step guide on creating their Signature Sweet Potato Bread Pudding with Whiskey Butter Sauce!
Here’s the recipe:
Sweet Potato Bread Pudding
2 c. Canned Yams (Pureed)
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4 ea. Eggs
1.5 c. Brown Sugar
8 oz. Butter (Melted)
1.5 tsp Cinnamon
.5 tsp. Ginger
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.5 tsp. Nutmeg
1 tsp. Vanilla
3 c. Sugar
1.5 c. Milk
1 ea. Hawaiian Bread
Whiskey Sauce
1 c. Chopped Pecans
.5 c. Sugar
.5 c. Brown sugar
8 oz. Butter
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1/3 c. Heavy Cream
.5 c. Whiskey
Directions
Cut Hawaiian bread loaf into cubes and put into pans. Mix all dry
items together, then mix all wet items together including melted
butter. Once both mixtures are done, combine them and mix until sugar
has dissolved. Pour over the cut bread and let stand for 30 min. Once
the mixture and bread have sat, bake at 350° for 35 min.
While baking add all sauce ingredients to pan and stir until blended.
Once the bread pudding is done let it cool, then pour the sauce over
the top and serve.
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