Sweet Potato Cornbread Pudding with Bourbon Sauce
INGREDIENTS
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6 cups cubed cornbread
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2 medium sweet potatoes (800 grams)
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1/2 cup plus 2 tablespoons (150 grams) firmly packed light brown sugar, divided
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1 teaspoon grated fresh ginger
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1/2 cup (56 grams) chopped pecans
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1 cup whole milk
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1/2 cup heavy whipping cream
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3 large eggs, lightly beaten
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1 large egg yolk
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1 tablespoon vanilla extract
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1 teaspoon (2 grams) ground cinnamon
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1/2 teaspoon (3 grams) kosher salt
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1/2 teaspoon freshly grated ground nutmeg
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1/4 cup (60 grams) firmly packed light brown sugar
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1/4 cup (58 grams) unsalted butter, softened
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1/4 cup (28 grams) finely chopped pecans
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1 cup (210 grams) sugar
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1/2 cup (115 grams) unsalted butter
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1/3 cup heavy whipping cream
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2 tablespoons bourbon
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