Sweet Potato Bread Pudding with Pecan Crumble

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this was very good, but with the adjustments that ezildblue made. It came out wonderful. She was on point with those corrections. My family enjoyed it very much. I already have requests to make it for Thanksgiving. Thank you for those corrections.

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I made this as written (before the most recent postsand all that could be tasted was dry bread. There was no pudding to it, even the crumble was too dry. We even served it with ice cream and it wasn't enough to help! Glad to know I didn't do anything wrong, given the posts below. We ended up pouring more milk over the whole thing and letting it sit in the oven to stay warm and absorb the liquid. This helped, but it still was too much bread for the pudding. I never made bread pudding with entire slices of bread. My Grandma always cut or tore the bread into chunks. I think this would help to distribute the "pudding" throughout if you double or triple that part of the recipe.

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To die for

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I watched the re-broadcast of this episode this morning and gfspencer (below is right. Besh only sliced one loaf of bread; however, no self-respecting Cajun cook would use white bread for bread pudding! They always use French bread, cut up in cubes. I changed this recipe to reflect that and used 8 cups of cubed French bread. I also increased the milk to 3 cups, increased both sugars to 3/4 cup, used six eggs well-beaten (use whites & yolks and used a whole can (16oz of mashed sweet potato. I increased the cinnamon just because we like it! I kept the topping ingredients as is. The whole recipe was wonderful and filled the house with terrific aromas. Note: 1/4 cup of the milk can be replaced with 1/4 cup bourbon or cognac for festive occasions for adults! I was taught how to cook bread pudding by four little old ladies on the Bayou Teche in Louisiana and they would not think of making bread pudding without a touch of alcohol!

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I wish the foodnetwork. com would double check their recipes when they write them. I am watching the show right now and they only used ONE LOAF of bread that John Besh sliced. I still don't think there is enough liquid for bread pudding. I am from New Orleans area and they use lots more liquid!

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It was very good except it tasted very dry. I would recommend doubling or even tripling the custard and using less bread. Or pouring whole milk on it at the end. Even so, it's not much of a pudding.

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good taste, but definitely too dry for my liking.

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I am not sure where the raving reviews are coming from. I made this recipe twice - once as described, and then using more custard over less bread. The recipe came out dry regardless.

This recipe tastes more like a sweet sandwich than a dessert. Spare yourself the embarrassment and never make this.

One good point about the recipe: the toping is delicious! I will use that pecan topping on a pie in the future.

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I made this for a church potluck and it was a huge hit. I substituted canned pumpkin for the sweet potato. Absolutely delicious. I have been asked to pass out the recipe at our next meeting. Thanks for all the great recipes - Paula you always make me look good!!!

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I followed the instructions perfectly, the flavor was fine but it ended up really dry. Much of the bread did have any custard to soak up. I am now trying to resurrect it by chopping it all up, adding more custard of just milk,eggs and flavorings and rebake. It looks much moister and smells delicious. I will probably stick to some other recipe for bread pudding.