Sweet Potato Bread Pudding with Streusel

serves 6

Butter, for greasing baking pan
1 pound sweet potatoes (yams), peeled and sliced
1/2 cup heavy (whipping) cream
1 cup milk
2 large eggs
1 tablespoon pure vanilla extract
3/4 cup light brown sugar, packed
1 teaspoon pumpkin pie spice
1/4 cup Amaretto or rum
1 cup golden raisins
6 cups cubed French or Italian bread (1/2-inch cubes; can be stale)

Streusel:
1/3 cup all-purpose flour
1/3 cup light brown sugar, packed
1/2 teaspoon pumpkin pie spice
1/2 cup chopped pecans
1/4 cup unsalted butter, cut into small chunks

Place the sweet potatoes in a steamer basket and steam over boiling water
until soft and tender, 20 to 30 minutes. Mash or press sweet potatoes
through a sieve to create a smooth puree. You need 1 cup for this recipe;
extra puree can be frozen. Combine the cream and milk in a small pan and
scald over medium heat. Whisk the eggs, vanilla, sugar, spice, Amaretto,
raisins, and 1 cup of sweet potato puree in a small bowl. Add the hot
cream and whisk to blend. Place the bread cubes in a medium bowl and add
the custard. Let sit for 30 minutes to allow bread to absorb the liquid.
Position a rack in the lower third of the oven and preheat to 350 F.
Butter a 9-inch square baking pan and set aside. Make the streusel by
combining the flour, sugar, spice, and nuts in a small bowl. Add the
butter and mix to a rough crumb with your fingers. Transfer the pudding
to the prepared pan and sprinkle the streusel on top. Make a bain-marie by
placing the 9-inch pan in a larger pan and adding hot water to come
halfway up the sides of the pudding. Bake until the pudding is set and
golden, about 45 minutes. Transfer to a wire rack to cool before cutting
into squares and serving. The dessert can be refrigerated, covered, and
reheated in the microwave or a 250 F oven, if desired.



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