1895 Bread Pudding Recipe
biscuit, white chocolate sweet potato custard, cinnamon toast ice cream
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Ingredients
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Bread & Base
White Chocolate Sweet Potato Custard
Cinnamon-Toast Ice Cream
Topping / Finish
Method
Bread & Base
- 1
Prepare biscuits
Preheat the oven to 350°F (175°C). Cut the biscuits into 1-inch cubes. Toss the biscuit cubes with the 3 tbs melted butter in a large bowl until evenly coated. Spread in a single layer on a baking sheet and bake 8–10 minutes until lightly toasted but not fully crisp; they should be slightly firm so they absorb custard. Remove and let cool slightly.
- 2
Assemble in baking dish
Butter a 9x9-inch (or similar 8x10) baking dish. Place the toasted biscuit cubes evenly in the dish, packing gently so there are no large air pockets.
White Chocolate Sweet Potato Custard
- 3
Melt white chocolate into milk/cream
Combine 1 cup whole milk and 1 cup heavy cream in a small saucepan over medium-low heat and warm until hot but not boiling (small steam bubbles). Remove from heat and add the 6 oz chopped white chocolate. Let sit 1 minute, then whisk until fully melted and smooth.
- 4
Prepare sweet potato
If the mashed sweet potato is not smooth, puree it in a blender or with an immersion blender until creamy. Measure 1 cup and return to a mixing bowl.
- 5
Make custard
In a medium bowl whisk together 4 large eggs, 1 cup granulated sugar, 1 tsp vanilla, 1 tsp ground cinnamon, and 1 tsp salt until blended. Whisk the melted white chocolate-milk mixture into the eggs in a slow steady stream to temper and combine. Add the pureed sweet potato and whisk until homogeneous. Strain the custard through a fine-mesh sieve into a pouring bowl to remove any lumps for a smooth custard.
- 6
Combine custard with bread
Pour the white chocolate sweet potato custard evenly over the biscuit cubes in the prepared baking dish. Press gently so bread soaks up custard. Let sit 15–20 minutes at room temperature to allow absorption. If time permits, cover and refrigerate 1–2 hours for deeper soak (bring back to room temp before baking).
- 7
Bake the pudding
Preheat oven to 350°F (175°C) if not already. Place the baking dish in a larger roasting pan and add enough hot water to the roasting pan to come halfway up the sides of the baking dish (water bath). Sprinkle the top lightly with 2 tsp turbinado sugar. Bake 35–45 minutes until the pudding is puffed, the center is set but still slightly jiggly, and a knife inserted near the center comes out mostly clean. Remove baking dish from water bath and cool 10–15 minutes. If you like a crisper top, place under broiler 1–2 minutes watching closely until caramelized.
Cinnamon-Toast Ice Cream
- 8
- 9
Heat dairy
In a medium saucepan combine 1 cup whole milk, 1 cup heavy cream and 1 cup granulated sugar. Warm over medium heat until sugar dissolves and the mixture is hot but not boiling.
- 10
- 11
Cook custard for ice cream
Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Remove from heat and strain into a bowl to remove any cooked bits. Stir in 1 tsp vanilla, 2 tsp ground cinnamon and a pinch of salt. Let the custard cool to room temperature, stirring occasionally.
- 12
Chill and churn
Cover and refrigerate the custard until fully cold (at least 4 hours or overnight). Churn in an ice cream maker according to manufacturer instructions until soft-serve consistency. During the last minute of churning fold in the toasted bread cubes so they are distributed through the ice cream.
- 13
Freeze to set
Transfer churned ice cream to a lidded container and freeze at least 4 hours to firm up before serving.
Topping / Finish & Serving
- 14
Finish
When the bread pudding has cooled 10–15 minutes and the ice cream is firm, serve warm slices (or scoops) of the white chocolate sweet potato bread pudding with a generous scoop of cinnamon-toast ice cream. Dust with powdered sugar if desired and sprinkle a tiny pinch of flaked sea salt over the ice cream for contrast.
- 15
Storage
Store leftover pudding covered in the refrigerator for up to 4 days. Ice cream will keep in the freezer for up to 2 weeks. Reheat pudding portions in a 325°F oven for 10–12 minutes until warmed through.