Sweet Potato Bread Pudding – A Warm Hug in Dessert Form
Imagine the scent of cinnamon, vanilla, and sweet potatoes filling your kitchen while a golden, custardy bread pudding bakes in the oven. This Sweet Potato Bread Pudding is comfort food at its best—soft on the inside, slightly crisp on top, and loaded with cozy fall flavors. Perfect for holiday gatherings, weekend brunches, or just a quiet night in, this dessert is both homey and indulgent.
Why You’ll Love This Recipe
- Texture magic – Soft, creamy custard-soaked bread with a lightly crisp topping.
- Flavor depth – Sweet potatoes bring natural sweetness and richness that pair beautifully with warm spices.
- Make-ahead friendly – Assemble it in advance and bake when ready to serve.
Ingredients in Detail
For the Bread Pudding Base:
- 4 cups day-old bread cubes (French bread or brioche work best) – slightly stale bread soaks up the custard without falling apart.
- 2 cups mashed sweet potatoes – roasted or boiled, for rich, earthy sweetness.
- 2 cups whole milk – gives the custard body and creaminess.
- ½ cup heavy cream – for extra richness and a silky texture.
- 3 large eggs – help bind the pudding and create that classic custard consistency.
- ½ cup brown sugar – adds caramel-like sweetness.
- 1 teaspoon pure vanilla extract – brings warmth and aroma.
- 1 teaspoon ground cinnamon – the ultimate comfort spice.
- ½ teaspoon ground nutmeg – pairs beautifully with sweet potatoes.
- Pinch of salt – enhances and balances flavors.
For the Optional Topping:
- ¼ cup chopped pecans – for crunch and nutty flavor.
- ¼ cup brown sugar – to create a sweet crust.
- 2 tablespoons melted butter – helps the topping crisp up while baking.
Step-by-Step Instructions
Step 1: Prepare Your Baking Dish
Preheat your oven to 350°F (175°C). Grease a medium baking dish with butter or non-stick spray. Add the bread cubes to the dish, spreading them out evenly.
Step 2: Make the Sweet Potato Custard
In a large mixing bowl, combine mashed sweet potatoes, milk, cream, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until smooth and lump-free—the smoother your custard, the silkier your pudding will be.
Step 3: Soak the Bread
Pour the custard mixture evenly over the bread cubes. Use a spatula or spoon to gently press the bread down so every piece soaks up the mixture. Let it sit for 10–15 minutes to ensure maximum flavor absorption.
Step 4: Add the Crunchy Topping
In a small bowl, mix chopped pecans, brown sugar, and melted butter. Sprinkle this mixture evenly over the pudding for a sweet, nutty crust.
Step 5: Bake to Perfection
Place the dish in the oven and bake for 40–45 minutes, or until the top is golden brown and the center is set. For a softer pudding, bake on the shorter end of the time range.
Serving Suggestions
- Drizzle with warm caramel sauce for extra indulgence.
- Top with vanilla ice cream to contrast the warm pudding with cold creaminess.
- Add whipped cream for a lighter finishing touch.
Pro Tips for the Best Results
- Use day-old bread – Fresh bread gets too soggy; slightly stale bread holds up better.
- Roast your sweet potatoes – It brings out a deeper, sweeter flavor compared to boiling.
- Don’t overbake – The custard should be creamy, not dry.
- Experiment with spices – Try adding ginger or allspice for a twist.
Prep Time: 20 minutes
Bake Time: 45 minutes
Serves: 6–8