There are a few scenarios in life when you’re not supposed to pick favourites – when you have kids, when you open your presents in front of other people, etc. – but this isn’t one of them. If there is one recipe you must try out of the numerous ones that Chef Amy has developed over the past couple of years, it’s this Sweet Potato Bread Pudding with Miso Caramel Sauce.
This soft and sweet bread pudding is perfect comfort food for these cold weather days, and pairs well with the salty notes in the miso caramel sauce. We highly recommend serving this bread pudding with a scoop of vanilla or coconut ice cream to take things to that ultimate level.
You will need:
- 2 cups coconut milk, room temperature
- 1 ½ cup pureed sweet potato
- ¾ cup brown sugar
- ¼ cup butter or vegan alternative, melted
- 3 eggs, or flax eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 6 cups, gluten free sandwich bread*
*You can use regular sandwich bread, but you should toast it a bit to dry it out, or use stale bread. Gluten free bread tends to not be as soft as wheat bread so it doesn’t need to be toasted.
Miso Caramel Sauce
- ¾ cup brown sugar
- ½ cup water
- 1 cup coconut milk
- 1 Tbsp + 1 tsp miso (or adjust to taste)
- 2 tsp butter, or vegan butter spread
- 1 tsp vanilla extract
Let’s get started!
In a large bowl, mix together all the ingredients for the bread pudding, except the bread and sesame seeds.
Whisk the mixture until it’s smooth.
Stir in the bread cubes and half of the sesame seeds. And let the mixture sit refrigerated for at least 30 minutes, making sure the bread cubes are fully submerged.
Preheat the oven to 350 F, and grease an 8×8 inch square baking pan. When the oven is ready, pour the soaked bread into the prepared pan and bake for 70-75 minutes until the top is lightly browned and the pudding is set and slightly firm to touch.
You can place the bread pudding under the broiler for a minute or two to brown the top a bit more if need be.
Let the pudding cool for at least 30 minutes, this will help it set a bit so that it is easier to cut out of the pan.
While the bread pudding is cooling…
We’ll tackle the miso caramel sauce! Heat a medium large saucepan over medium high heat and add the sugar, water and coconut milk. Stir these ingredients together and bring to a boil.
Once boiling, reduce the heat and allow the mixture to simmer for 10 – 12 minutes, stirring occasionally.
Remove from heat and stir in the miso and butter, and whisk until they dissolve.
Stir in the vanilla and let cool slightly before drizzling it on top of the bread pudding.
Serve immediately with your favourite ice cream ☺️