Legacy Journal Entry: Sweet Potato Pie Bread Pudding | Featuring Indigo Culinary Co.’s Spice Island Blend + Viola’s Sweet Potato Granola
A Taste of Collaboration and Culture
Every dessert tells a story — and this one starts with collaboration.
The partnership between Viola’s Heritage Bakery and Indigo Culinary Co. is a celebration of shared purpose: honoring ancestry through flavor and storytelling.
Indigo’s Spice Island Blend carries whispers of the spice routes that shaped African, Caribbean, and Southern cuisines — warm, aromatic, and unapologetically layered. Viola’s Sweet Potato Granola adds the crunch and character of Southern resilience. Together, they transform a humble bread pudding into something deeper — a taste of legacy reborn.
Collaboration like this reminds us that heritage isn’t static. It grows stronger when we blend our stories, just like the ingredients in this dish — distinct, yet harmonious.
Sweet Potato Pie Bread Pudding
Ingredients
1½ sticks unsalted butter, melted
1 cup dark brown sugar
¼ cup granulated sugar
3 large eggs
1 cup buttermilk
16 oz roasted sweet potato purée
2 tablespoons Indigo Culinary Co. Spice Island Blend, divided (1 Tbsp for base, 1 Tbsp for layering)
2 tablespoons vanilla extract
Toasted croissant and bread cubes
1 (3-ounce) bag Viola’s Sweet Potato Granola (for topping after baking)
Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Wash and dry 2–3 medium sweet potatoes (enough to yield about 16 oz once roasted).
Pierce each several times with a fork.
Place on a parchment-lined baking sheet and roast for 45–55 minutes, until tender.
Cool slightly, then scoop and mash or blend until smooth.
You’ll need about 2 cups (16 oz).
Prep the Bread
Cut 6 small croissants and ½ loaf of Italian or French bread into 1-inch cubes.
Spread evenly on a baking sheet.
Toast at 350°F for 10–12 minutes, until golden and lightly crisp.
Toasting helps the bread soak in the custard without getting soggy.
Instructions
Preheat oven to 350°F (175°C) and butter a 9x13-inch baking dish.
In a large mixing bowl, whisk together the brown sugar, granulated sugar, and 1 tablespoon of Spice Island Blend.
We’re building flavor from the foundation — spice meets sweetness first.
Add the sweet potato purée and whisk thoroughly until smooth and no lumps remain.
Add the remaining 1 tablespoon of Spice Island Blend and whisk again to layer in more warmth.
Stir in the melted butter, blending well.
Add eggs one at a time, whisking after each addition until fully incorporated.
Slowly pour in the buttermilk, whisking until the mixture is creamy and unified.
Pour the custard mixture over the toasted bread cubes in a large bowl.
Gently fold and mix until every piece is coated.
Let rest for 10–15 minutes to allow the bread to soak up the custard.
Pour into the prepared baking dish and smooth the top.
Bake uncovered for 45–55 minutes, until golden on top and just set in the center.
Cool for 10–15 minutes, then sprinkle Viola’s Sweet Potato Granola generously over the warm pudding.
Finish with a drizzle of Spiced Cream Sauce (recipe below).
Spiced Cream Sauce
A silky drizzle that brings all the layers together — sweet, spiced, and full of heritage warmth.
Ingredients:
2 cups powdered sugar
5 tablespoons hot water
2 teaspoons Indigo Culinary Co. Spice Island Blend
1 teaspoon vanilla extract
1 tablespoon melted butter
Directions:
In a small bowl, whisk together the powdered sugar and hot water until smooth.
Add Spice Island Blend, vanilla, and melted butter.
Whisk until glossy and pourable.
Drizzle over the bread pudding after topping with granola.
For thicker glaze, reduce water slightly; for lighter drizzle, add a touch more.
Chef’s Reflection
This bread pudding honors the Southern art of transformation — the ability to turn the everyday into the extraordinary.
The sweet potato roots it in history. The Indigo spice blend connects us to the world. The granola, baked from our own hands, crowns it all with crunch and care.
Layer by layer, it’s a love letter to collaboration — to how we rise higher when we create together.