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

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)



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