I don’t know about you, but the minute temperatures start to dip and the leaves turn color, my mind is on the holidays.
Call me a freak, but I like planning out my Thanksgiving menu (we’re hosting again this year) well in advance. Maybe it’s the foodie in me, but I absolutely love holiday food and can hardly wait to make it every year.
And sometimes, well, I just can’t wait at all. I have to, er, “test” my recipes before they go on the menu, of course. Take this Sweet Potato Bread Pudding
, for example. Getting a bit bored with the standard sweet potato pie or casserole on the holiday table, I decided to take dessert up a notch this year and bake this delicious bread pudding. Sure, it’s not even Halloween, but I need to make sure this recipe will knock the socks off my guests! Plus, a girl’s got to be able to have her sweet potato-marshmallow fix any time of year.
It’s also a fun twist on Betty Crocker’s timeless, classic recipe for Bread Pudding with Whiskey Sauce
, another way to spice up the holiday dessert table. It would be hard to decide which of the two to make for Thanksgiving (which is why I would test them both, if I were you).
Maybe it’s tacky or old-fashioned, but there is nothing I love more than the combination of melty, gooey, browned marshmallows, toasted pecans and sweet potato. To me, it just screams comfort food. And this bread pudding makes sure to put those flavors front and center with each and every bite. Even coupled with a scoop of vanilla ice cream (my favorite way to enjoy bread pudding), the flavors still shine through.
Whether you want to tuck this recipe away for your Thanksgiving menu or, ahem, “test” it out beforehand, it’s an irresistible dessert, and a great new way to make the classic sweet potato-marshmallow dish for the holiday – or everyday dinner – table.
[cookbook]Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon