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Sweet Potato Bread Pudding Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 8 cups cubed day-old bread (about a 1-pound loaf)
  • 1 can (15 ounces) sweet potato purée
  • 4 large eggs
  • 3/4 cup packed brown sugar
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans (optional)
  • Butter, for the dish

Method
 

  1. Grease a 9×13-inch baking dish with butter. Cut stale bread into 1-inch cubes (about 8 cups). If fresh, toast in a 300°F oven for 8 to 10 minutes until dry.
  2. In a large bowl, whisk together sweet potato purée, eggs, brown sugar, milk, heavy cream, vanilla, cinnamon, nutmeg, and salt until smooth.
  3. Fold bread cubes into custard until coated. Let soak for 10 minutes, stirring once. Fold in half the pecans if using.
  4. Transfer to prepared dish, scatter remaining pecans on top. Bake at 350°F for 40 to 45 minutes until puffed, golden, and a knife inserted in center comes out clean.
  5. Cool 10 minutes before slicing. Dust with powdered sugar and serve warm.

Notes

If using fresh sweet potato, roast and purée enough for 1 1/2 cups. The soak is key so don’t skip it. The pudding can be assembled a day ahead and baked right before serving; just add a few extra minutes to the bake time.