Sent to us from Chicago's Atwood Café's Executive Chef, Derek Simcik, this recipe shows you how to take those extra candied yams and rolls, and turn them into a delicious bread pudding. Vanilla and brandy help to make this dish something worth remembering, especially if you pair the finished product with a nice scoop of vanilla cr?me fraiche ice cream.
- 4 fl oz. Brandy
- 2 oz. Unsalted butter
- 24 oz. Old bread (sourdough or dinner rolls from the dinner the night before)
- 8-10 oz. Left over candied yams (or more depending on how intense of a flavor you want)
- 2 qt. Heavy cream
- 6 Eggs
- 10 oz. Granulated Sugar
- 1 fl oz. Vanilla extract
Use a portion of the butter to thoroughly coat a 2-inch deep hotel pan. Reserve remaining butter.
Tear the bread into chunks and place in a large bowl. Pour the cream over the bread and set aside until soft.
Beat the eggs and sugar until smooth and thick. Add the vanilla, the remaining melted butter, and brandy.
Toss the egg mixture with bread and yams, gently to blend. Pour into hotel pan and bake at 350 until browned and almost set, approx 45 minutes.
Serve warm with a bourbon, caramel or a sauce of your choice.