I LOVE brunch.
Although, going out for good brunch in Vancouver usually involves long line ups! Sometimes brunch at home is just easier, healthier and cheaper!
I had the pleasure of having my lovely friend, Lindsay, over for brunch and I wanted to make something special for her, but I didn’t have time to go grocery shopping. So, this recipe stemmed from ingredients I had on hand – the best type of recipe if you ask me!
These bread puddings are packed with warm autumn flavors. I’m still holding on to the last bit of summer but sadly fall is coming. So make these now to keep in the freezer for cool mornings!
After Lindsay’s feedback we decided the bread puddings would be even better with a crumb topping — obviously! So I’ll be trying that next time, but I couldn’t wait to share the recipe. Patience is not my forte. As a substitute I included a crumble topping recipe I’ve used before. Enjoy! :)
Sweet Potato & Cinnamon Apple Bread Puddings
- 3 cups cooked sweet potato, chopped (unpeeled = more fibre)
- 1 large over ripe banana
- 6 eggs
- 1/4 cup brown sugar
- 2 tsp vanilla extract
- 1 tbsp cinnamon
- 1 tbsp fresh ginger, finely grated
- 1 tbsp black strap molasses (optional)
- 6 slices whole wheat french bread (or challah, yum!), chopped or torn into 1.5cm cubes
- 1 apple, chopped
- 1.5 cups milk
- 3/4 cup raisins
- 1/2 cup pecans
- Blend together the first 8 ingredients in a blender or food processor, down to to the molasses (if using)
- Mix in with the remaining ingredients
- Cover and let it sit in the fridge overnight
- In the morning preheat the oven to 350 F, portion the batter into 12 well greased muffin cups (I had some extra left over I cooked separately in a ramekin)
- Bake for 25 min, let sit 5 min before removing from the pan
- Serve warm, top with maple syrup and whip cream for an extra special treat, or serve with fruit and vanilla yogurt
Pecan Crumble topping (optional)
Recipe courtesy of Paula Deen
1 cup all-purpose flour
1 cup firmly packed brown sugar
1 stick cold unsalted butter, diced
1/2 cup quick-cooking oats
1/2 cup toasted and chopped pecans
In a medium bowl, combine all the ingredients, and mix with a hand mixer on low speed (or use your muscles), until well combined.
Sprinkle the mini bread puddings with the pecan crumble. Bake as above.