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Chef Marcus Kirkland

2:13 PM, Feb 25, 2013   |    comments
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Sweet Potato Croissant Bread Pudding

6 large Crescent rolls (cut into small squares)
Sweet potatoes 3-heapping cups (roasted and peeled)
Brown sugar 1- cup packed
White sugar 1-1/2 Cup
Nutmeg 2-tsp
Cinnamon 2-tsp
Pure Vanilla 2-1/2-TBS
Orange juice 2-TBS
Half and half or Almond milk 2-cups
Eggs 3-large
Pinch of salt

Directions:
Heat oven to 370 deg.
8X12 baking pan, Oiled or buttered.
Cut croissant rolls into small cubes, set aside
Mix the next six ingredients together, whip until smooth.
In a separate bowl mix the next four ingredients.
Combined the two. Fold in the bread. Pour mixture into the prepared pan and place in oven bake for 30-min (until golden brown)

770-899-0564

chefmarcus@qzeens.com

 

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