Want to pull off an incredible, one-of-a-kind dessert—on Valentine's Day or any day—that will make your dinner date gawk? Star chef Edward Lee of 610 Magnolia in Louisville, Kentucky, has the hook-up. His recipe for the outrageous Glazed Donut and Sweet Potato Bread Pudding brings sticky-sweet donuts together with richly flavorful sweet potatoes to make a bread pudding that totally redefines the genre.
“The donuts are so sweet," Lee tells the Feast, and "the sweet potatoes give a slightly savory aspect and depth of flavor." He adds that the last, sweet dinner course “should be decadent, unique and playful, all things that are associated with Valentine’s Day. I want the sweetest and most playful thing for dessert."
This thing definitely fits the bill. Presentation is a must for this bread pudding, which stands out on the table thanks to the toasted meringue, bright citrus, and fresh mint that sit on top. Pro tip: You'll want to invest in a pastry torch and ring mold to make it look perfect.
Here, Lee shares his recipe with The Feast.
Chef Edward Lee. Photo credit: Dan Dry.
Glazed Donut & Sweet Potato Bread Pudding with Orange & Meringue
Recipe Courtesy of Edward Lee
Makes: About 6 servings
Prep Time: 1 hour 30 minutes
2 pounds sweet potatoes
1½ cups gingersnap cookies
2 ounces melted unsalted butter
3 large eggs, lightly beaten
1 cup whole milk
1½ cups heavy cream
½ cup brown sugar
¼ cup maple syrup
½ teaspoon salt
1 tablespoon vanilla extract
½ teaspoon grated nutmeg
1 dozen glazed donuts, torn into 1 inch pieces
1 navel orange, segmented
Meringue (recipe below)
Fresh Mint, for garnish
Preheat oven to 400°. Prick sweet potatoes all over with a fork and wrap in aluminum foil. Roast for 45 minutes, or until soft. Let cool slightly and scoop out flesh. Reserve 1½ cups puree for Bread Pudding and set remaining puree aside for another use.
- Bring oven to 375°. Place cookies in a food processor and process until cookies become fine crumbs. Add 2 oz of melted butter. Firmly press cookie mixture into the bottom of a casserole pan using the bottom of a cup. Bake for 5 minutes.
- Transfer sweet potato mash to a bowl and let cool to room temperature. Whisk in eggs, milk, heavy cream, sugar, maple syrup, salt, vanilla, and nutmeg. Mix until smooth.
- Add the doughnut pieces to the casserole pan. Pour the custard over the doughnuts and let sit for 20 minutes, then press lightly before baking. Bake for 35-45 minutes, or until custard is set and topping is browned.
- Allow slightly to cool before portioning. While cooling, make meringue (see below).
- Use a 4-inch ring mold to punch out four rounds of bread pudding. Place meringue into a piping bag with a star tip. Pipe out a little meringue over the top of the bread pudding. Using a torch, heat the meringue until the edges are browned. Garnish with orange segments and fresh mint. Serve immediately.
6 large egg whites
Zest of one lemon
¼ teaspoon cream of tartar
1 ½ cups granulated sugar
Add ingredients to a stand mixer and whisk on high until soft peaks form, about 5 minutes. Make the meringue immediately before using.
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