Sweet Potato, Pear,

November 24, 2010

Sweet Potato, Pear, &

Pineapple Bread

Pudding


1 cup Sour Cream 3/4 cup Whole Milk 2/3 cup Superfine Sugar 3 Eggs, beaten 1 tbsp. Baking Powder 1 tsp. Vanilla Extract 1 tsp. Ground Ginger 1 cup Chopped Canned Pears 1 cup Canned Crushed Pineapple, drained 16 oz. can Sweet Potatoes, drained, chunked 4 cups French Bread cubes 1/3 cup Packed Light Brown Sugar 1/4 cup All-Purpose Flour 1 tsp. Fresh Grated Orange Zest 1/4 cup Unsalted Butter, melted 1 cup Chopped Pecans	Preheat oven to 375 degrees. Butter a 1 quart casserole dish. In a large bowl, whisk together sour cream, milk, sugar, eggs, baking powder, ginger and vanilla. Stir in pears, pineapple, and sweet potatoes just to coat. Then add the bread cubes and mix until evenly distributed. Pour into prepared baking dish. Set aside. In a separate bowl, stir together brown sugar, flour and orange zest. Briefly stir in the butter and pecans. Sprinkle over top of bread pudding. Bake 30 min. in preheated oven until evenly puffed up and browned.