Serves 8-10
Recipe by: The Blue Elephant, Simcoe
- 6 cups torn bread (preferably old or dried out/stale bread)
- 3/4 cup chopped pecans
- 1/2 cup pitted and chopped dates
- 3 Tbsp melted butter
- 1 tsp ground cinnamon
- 1 cup packed brown sugar
- 1 tsp ground nutmeg
- 1 1/2 cups homogenized milk (3%)
- 3 large eggs
- 3 tsp vanilla extract
- 2 cups cooked and mashed Norfolk County sweet potatoes
Methods/Steps
Preheat your oven to 350° F.
Butter a large Pyrex baking dish (8”x10”). Sprinkle the inside of the dish with cinnamon and sugar. In a large bowl combine the brown sugar, cinnamon, nutmeg, vanilla, beaten eggs and milk. Beat well and add the mashed sweet potatoes. Let stand for the sugar to dissolve. Place the breadcrumbs in the Pyrex dish and pour the custard onto the bread. Press the bread down to ensure that all of the custard in absorbed by the bread. Place the Pyrex dish in a slightly larger pan and fill the larger pan with water to cover half of the smaller pan. Cover the whole thing with tin foil and bake for approximately 60 to 90 minutes. Check with a toothpick to ensure it is fully cooked.
Additional Tips
* Trying serving with your favorite caramel sauce to make it even better.
