Sweet Potato, Bacon and Leek Bread Pudding

We recommend pairing Frescobaldi Pomino Bianco DOC wine with this Sweet Potato, Bacon and Leek Bread Pudding recipe.

Serves 8-12

6 cups large cubed bread (Challah, Brioche or Sourdough)
2 fresh sweet potatoes, peeled and cut into 1? cubes
6 strips thick-cut bacon, cut into 1/2-inch pieces
1 tbsp butter
1 clove garlic, finely chopped
2 leeks, white part only, cleaned and sliced
1 tbsp fresh thyme leaves, minced
3 tbsp butter, melted
Salt and freshly ground black pepper
3 cup heavy cream
4 eggs, lightly beaten

Preheat oven to 350 F. Butter a 13 x 9-inch baking dish. Fry the bacon in a large skillet over medium heat just until brown and cooked through. Remove the bacon from the pan and set aside. Add the butter, sweet potatoes and garlic and saut? until the potatoes begin to soften, about 8 minutes. Add the leeks to the potatoes and continue to cook until the leeks are softened, about another 4 minutes. Add the thyme, cooked bacon and season with salt and pepper.

In a large bowl whisk the cream and eggs together. Add the breadcrumbs and vegetable mixture, toss gently to coat. Spread the mixture in the prepared baking dish and rest for 15 minutes. Put the baking dish inside a larger baking dish and fill the outer dish with boiling water. Bake for 45-55 minutes; cook until a butter knife comes out clean. Remove the bread pudding from the oven and cover until ready to serve. Cut into squares, serve warm.