Twice
My Bully Gave Me Wings
- Feb 3, 2012
- 2,686
- 311
- Bulldog(s) Names
- Abby (my Sweetie Head 10.24.11-11.23.12) and Otis
For the Pudding:
2 large sweet potatoes (about 1 1/2 pounds)
2 teaspoons butter
1-1 pound loaf day old bread, cut into cubes (about 6 cups) (we have a bakery in town that sells me yesterdays Challah bread for 1.50 a loaf
)
6 eggs, lightly beaten (for Abby's recipe we use 2 whole eggs & 5 whites)
1 cup sugar
1/2 cup maple syrup
1 tablespoon molasses (I use black strap molasses but regular will work too)
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of allspice
Pinch of salt
2 cups heavy cream
2 cups milk (Abby gets low fat milk)
Peel, chop and steam the sweet potato until soft. Set aside to let cool.
Put the bread cubes into a buttered 9x13 baking dish.
Whisk together all of the other ingredients.
Mash the sweet potato and fold it into the egg mixture and slowly pour it over the bread. (You may have to gently toss it to make sure all of the bread gets wet) Let it sit on the counter for 20 minutes or in the fridge for a couple of hours.
Bake at 350 for 45 minutes to an hour.
When cool enough to eat spoon about a cup into a bowl and lightly sprinkle with powered sugar if you like. Not too much sugar, just enough to keep the dog entertained.
NOW... if you want to feed this to people... you can make a pecan rum glaze to pour over top
4 tbsp butter
1/2 c pecan halves
1 c brown sugar
3/4 c heavy cream
1/4 c rum
(or 1c heavy cream if you don't want the rum in it)
sautee the pecans in the butter until they smell good (sorry, I don't have a time for this.. couple of minutes maybe). Mix in the sugar and rum, cook until the sugar melts then add the cream. Whisk until all that is smooth.
Nutritiondata's website is wonky today so I can't pull up my recipe to get the calories/fat etc but as soon as it comes up I'll edit this for you.
2 large sweet potatoes (about 1 1/2 pounds)
2 teaspoons butter
1-1 pound loaf day old bread, cut into cubes (about 6 cups) (we have a bakery in town that sells me yesterdays Challah bread for 1.50 a loaf
)6 eggs, lightly beaten (for Abby's recipe we use 2 whole eggs & 5 whites)
1 cup sugar
1/2 cup maple syrup
1 tablespoon molasses (I use black strap molasses but regular will work too)
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of allspice
Pinch of salt
2 cups heavy cream
2 cups milk (Abby gets low fat milk)
Peel, chop and steam the sweet potato until soft. Set aside to let cool.
Put the bread cubes into a buttered 9x13 baking dish.
Whisk together all of the other ingredients.
Mash the sweet potato and fold it into the egg mixture and slowly pour it over the bread. (You may have to gently toss it to make sure all of the bread gets wet) Let it sit on the counter for 20 minutes or in the fridge for a couple of hours.
Bake at 350 for 45 minutes to an hour.
When cool enough to eat spoon about a cup into a bowl and lightly sprinkle with powered sugar if you like. Not too much sugar, just enough to keep the dog entertained.
NOW... if you want to feed this to people... you can make a pecan rum glaze to pour over top
4 tbsp butter
1/2 c pecan halves
1 c brown sugar
3/4 c heavy cream
1/4 c rum
(or 1c heavy cream if you don't want the rum in it)
sautee the pecans in the butter until they smell good (sorry, I don't have a time for this.. couple of minutes maybe). Mix in the sugar and rum, cook until the sugar melts then add the cream. Whisk until all that is smooth.
Nutritiondata's website is wonky today so I can't pull up my recipe to get the calories/fat etc but as soon as it comes up I'll edit this for you.
Abby eats better than me too 
