Sweet & Savory Bread Pudding

By davidv

Your family will love this inventive dish. The coriander, sage, and black pepper gives it a subtle savory taste, while the pineapple and brown sugar add just enough sweetness.

Tip: This recipe can be prepared up to two days ahead of time and refrigerated until dinnertime. Just re-heat for 15–20 minutes at 350°F, or until warmed through.

Ingredients

• 1 loaf challah bread, cubed
• 6 Tbsp butter, melted
• 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp ground sage
• 1/4 tsp ground coriander
• 1/2 cup light brown sugar
• 1-1/4 cup heavy cream
• 2 cups milk
• 4 large eggs
• 1-1/2 cups sweet potatoes, mashed
• 1 (20-oz) can crushed pineapple, drained
• 8 oz cold cream cheese, cut into 1/2-inch cubes

Preparation

Step 1

Preheat oven to 350° F. Lightly grease a 4-quart baking pan.

Toss the bread, melted butter, salt, pepper, cinnamon, nutmeg, sage, and coriander in a large bowl. Set aside.

Whisk together the milk, cream, eggs, sugar in another bowl. Blend in the pineapple and sweet potatoes.

Pour the mixture over the bread and spices. Add the cream cheese cubes and toss until well blended. Let stand for about 20 minutes.

Pour the mixture into the baking dish and bake for 45–55 minutes, or until set.