Ingredients:

  • 6 cups (300g) stale French bread or Challah, cubed
  • 1½ cups (350g) sweet potato puree
  • 3 large eggs
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • ¾ cup (150g) light brown sugar, packed
  • 4 tbsp (56g) unsalted butter, melted
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (1g) ground nutmeg
  • ¼ tsp (1.5g) salt
  • ½ cup (115g) unsalted butter
  • 1 cup (200g) brown sugar
  • ½ cup (120ml) heavy cream
  • ¾ cup (85g) chopped pecans
  • 1 tsp (5ml) maple extract
  • ¼ tsp (1.5g) salt

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Prepare the sweet potato puree, passing it through a sieve if necessary to ensure it is completely smooth.
  3. In a large bowl, beat the 3 large eggs and ¾ cup (150g) light brown sugar until pale.
  4. Stir in the 4 tbsp (56g) melted unsalted butter, 2 cups (480ml) whole milk, 1 cup (240ml) heavy cream, 1 tsp (5ml) vanilla extract, 1 tsp (2g) ground cinnamon, ½ tsp (1g) ground nutmeg, and ¼ tsp (1.5g) salt.
  5. Fold in the 1½ cups (350g) sweet potato puree until the mixture is a consistent, vibrant orange hue.
  6. Place the 6 cups (300g) cubed stale bread into a greased 9x13 inch baking dish, spreading them evenly.
  7. Pour the custard mixture slowly over the bread and press down gently with a spatula to ensure every piece is submerged.
  8. Allow the dish to sit and soak for 15 minutes.
  9. Bake at 350°F (180°C) for 40–45 minutes, until the edges are bubbling, the top has turned rich brown-brown, and it feels springy to the touch.
  10. In a medium saucepan, melt ½ cup (115g) unsalted butter and 1 cup (200g) brown sugar over medium heat, stirring constantly until it reaches a bubbling, syrupy consistency.
  11. Stir in ½ cup (120ml) heavy cream, 1 tsp (5ml) maple extract, and ¼ tsp (1.5g) salt; simmer for 2 minutes.
  12. Fold in the ¾ cup (85g) chopped pecans just before serving.