Cookbook Author Alyese Justis Makes Sweet Potato Bread Pudding and Loaded Grits

Alyese Justis, author of the cookbook Life Is But A Dream stops by the Kirby & Holloway Kitchen to prepare for us two delicious dishes that you’re going to love – sweet potato bread pudding and Gigi’s country-style loaded grits.

Find the recipes below. Enjoy!

Sweet Potato Bread Pudding with Vanilla
Caramel Sauce
●5 C. torn french bread
pieces
● 1 whole sweet potato
●3 whole eggs
●2 C. Milk
●1 C. miniature
marshmallow
●½C. Pecans, chopped
●1 tsp. pumpkin pie spice
●½ C. Sugar
●¼C. Light brown
sugar
●2 tsp. Vanilla extract
●1 Tbs. Hershey’s
Caramel Syrup
Rinse sweet potato and poke holes in it using a fork. Microwave for 12 minutes or
until cooked through. Peel potato and place in a large bowl. Smash using a
potato masher until smooth. Add eggs and mix using a spoon. Add sugar,
brown sugar, vanilla, pumpkin pie spice and stir. Add marshmallows, 1/4 cup
pecans, bread, and milk. Gently stir until combined. Spray an 8 x 8 pan with
non-stick cooking spray. Add bread pudding mixture. Top with remaining 1/4
cup pecans.
Sauce:
●7 oz. Sweetened
condensed milk
●1 ½ C. Hershey’s
Caramel Syrup
●½ tsp. Vanilla extract
●¼ tsp. Pumpkin pie spice
In a medium sauce pan add milk, caramel syrup, pumpkin pie spice and
vanilla. Heat thoroughly, stirring frequently once thickened remove
from heat and set aside. Pour over bread pudding once it comes out
of the oven and serve

GIGI’S COUNTRY STYLE LOADED GRITS
1 Lb. Jimmy Dean Pork Sage Sausage
½ tsp. Black Pepper
1 C. Quaker Quick Cooking Grits
2 4.3 oz pouches Hormel Real Bacon Bits
3 C. Sharp Cheddar Cheese
1 Sm. Onion Chopped (Finely Shredded)
4 C Water
3  Monterey Jack Cheese
½ tsp. Salt
2 Tsp. Butter
½ tsp. No Salt Seasoning
2 Lg. Eggs Lightly Beaten
Preheat oven to 325, Over medium heat In a large skillet brown
sausage and onion until sausage is no longer pink, drain.

In a large saucepan bring water and salt to a boil

Stir in grits slowly and reduce heat to low cook uncovered for about 5 minutes or
until thickened to your liking.

Remove from heat.

Stir in 2 Cups Sharp Cheddar, 2 Cups Monterey Jack cheese, butter, and eggs.
Add in sausage mixture and one pouch of bacon.

Transfer to a greased baking dish of choice, spreading grits evenly, top them
with the other pouch of bacon and the remainder of the cheeses
Bake covered 20-30 minutes or until it is golden brown.

Let it stand for 10 minutes before serving