Sweet Potato Bread Pudding
1.
Wash the sweet potatoes and steam them until cooked. Use chopsticks to pierce the heart of the potato, you can easily pierce it through
2.
Let it cool slightly, and when it’s not hot, peel off the skin and put it into a food bag directly, sprinkle with white sugar while it’s hot, mix well
3.
Add milk and whipped cream to the small pot and heat it until the edges bubbling slightly
4.
Put the sweet potato mash mixed with sugar into a bowl, add the boiled whipped cream and milk mixture in small amounts several times. After each addition, stir it clockwise with chopsticks, and then add the next time, all the milk and the sweet potato mash are mixed evenly
5.
Beat the eggs into egg liquid, being careful not to beat them until they become bubbles, and then slowly add them to the sweet potato mashed milk paste
6.
Use a sieve to sift out particles and air bubbles
7.
Toast slices and chunks, put in the baking tray
8.
Pour the sifted pudding paste into the container, making sure that all the toast is covered with pudding liquid. Put it in a preheated 200°C oven, middle layer, bake for about 40 minutes and cool and sprinkle with powdered sugar.
