Business and Operations
Bakers formula: July 2012
By bakers Journal
By bakers Journal
In this edition’s Final Proof on page 42, Jane Dummer explores how bakers can get more veggies into their sweet treats.
In this edition’s Final Proof on page 42, Jane Dummer explores how bakers can get more veggies into their sweet treats. Including nutrient-rich root vegetables like sweet potatoes and beets in your desserts is a great way to give your customers a twist on old classics and rev up the good-for-you factor of the product. Try this recipe for sweet potato bread pudding that Dummer found in her research on veggies and baking.
SWEET POTATO BREAD PUDDING
Recipe courtesy of The Blue Elephant Restaurant and Pub, Simcoe, Ont.
- 6 cups torn bread (preferably old or dried out/stale bread)
- 3/4 cup chopped pecans or hazelnuts
- 1/2 cup pitted and chopped dates
- 3 tbsp melted butter
- 1 tsp ground cinnamon
- 1 cup packed brown sugar
- 1 tsp ground nutmeg
- 1 1/2 cups homogenized milk (3%)
- 3 large eggs (beaten)
- 3 tsp vanilla extract
- 2 cups cooked and mashed Norfolk County sweet potatoes
Preheat the oven to 350 F. Butter a large Pyrex baking dish (8”x10”). Sprinkle the inside of the dish with cinnamon and sugar. In a large bowl combine the brown sugar, cinnamon, nutmeg, vanilla, beaten eggs and milk. Beat well and add the mashed sweet potatoes. Add in nuts and dates. Let stand for the sugar to dissolve. Place the torn bread pieces in the Pyrex dish and pour the custard onto the bread. Press the bread down to ensure that all of the custard is absorbed by the bread. Place the Pyrex dish in a slightly larger pan and fill the larger pan with water to cover half of the smaller pan. Cover the whole thing with tin foil and bake for approximately 60 to 90 minutes. Check with a toothpick to ensure it is fully cooked.
* Try serving with your favourite caramel sauce to make it even better.