Sweet Potato Bread Pudding With Dates and Pecans

Feel free to replace the dates with raisins or dried cranberries, or leave the dried fruit out. Replace the pecans with walnuts if you prefer them. The croissant crumbs give the pudding a rich and buttery flavor, but good-quality bread can be used as well. Brioche is an excellent choice for a bread pudding.

Ingredients:

• 3 tablespoons unsalted butter, melted, more for the pan

• 5 1/2 to 6 cups torn croissant, or 8 ounces breadcrumbs

• 1/2 cup coarsely chopped pecans

• 1 cup coarsely chopped dates

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 2 1/2 cups half-and-half

• 3 large eggs

• 1 cup packed light brown sugar

• 1 1/2 teaspoons pure vanilla extract

• 1 1/2 cups cooked mashed sweet potatoes

Instructions:

1. Heat oven to 350 F.

2. Butter a 2-quart baking dish.

3. In a large bowl, toss the croissant pieces with pecans, dates, melted butter, and spices.

4. In another bowl, whisk together the half-and-half, eggs, and brown sugar; add vanilla and blend in the sweet potatoes.

5. Pour the sweet potato mixture over the croissants and stir until well blended. Let stand for about 10 minutes.

6. Transfer the bread pudding mixture to the prepared baking dish.

7. Bake in the preheated oven for 45 to 55 minutes, or until set.

8. Serve with the brown sugar sauce (below) or another dessert sauce.

Grilled Sweet Potatoes