If you’re longing for a dessert that wraps you in warmth and comfort, the Indulgent Sweet Potato Bread Pudding for Cozy Fall Nights Recipe is absolutely what you need. Combining creamy mashed sweet potatoes with cubes of rich, buttery bread, and spiced just right with cinnamon and nutmeg, this dish is an invitation to slow down and savor every bite. Perfectly suited for chilly evenings, it delivers a blend of textures and flavors that feels like a big, flavorful hug on a plate.
Ingredients You’ll Need
This recipe relies on straightforward, wholesome ingredients that come together to create something magical. Each component plays a vital role in building the pudding’s creamy texture, natural sweetness, and those enchanting fall flavors we adore.
- 2 cups mashed sweet potatoes: Use roasted or steamed sweet potatoes for the best creamy texture and natural sweetness.
- 4 cups stale bread: Day-old brioche or challah is ideal for richness and a tender crumb.
- 1 cup whole milk: Adds creaminess; almond milk works well if you want a dairy-free option.
- 1 cup heavy cream: Boosts the pudding’s lusciousness; coconut cream is a great vegan alternative.
- 3 large eggs: Help bind everything together; flaxseed meal mixed with water is a vegan substitute.
- 1 cup brown sugar: Brings deep caramel notes; regular sugar can be used instead if needed.
- 2 teaspoons ground cinnamon: The quintessential fall spice that adds warmth.
- 1 teaspoon ground nutmeg: A pinch enhances the cozy character of the dish.
- 1 teaspoon vanilla extract: Infuses sweet, aromatic flavor throughout the pudding.
- 1 teaspoon salt: Balances the sweetness perfectly and enhances all flavors.
- 1 cup toasted pecans or walnuts: Offers a delightful crunch and nutty contrast (optional).
- 1/4 cup maple syrup: For drizzling on top, adding natural sweetness and a glossy finish.
- 1 cup whipped cream: A classic cloud of cream to crown each serving.
How to Make Indulgent Sweet Potato Bread Pudding for Cozy Fall Nights Recipe
Step 1: Prepare Your Ingredients
Start by roasting or steaming your sweet potatoes until they’re tender, then mash them until smooth. Meanwhile, cut your stale bread into roughly one-inch cubes, making sure they’re dry enough to soak up all the custardy goodness without turning mushy.
Step 2: Whisk the Custard Mixture
In a large bowl, whisk together the eggs, brown sugar, milk, heavy cream, vanilla extract, ground cinnamon, nutmeg, and salt. This custard base is the heart of the pudding, responsible for binding the bread and sweet potatoes into a silky, rich texture.
Step 3: Combine Bread, Sweet Potato, and Custard
Gently fold in the bread cubes and mashed sweet potatoes to the custard mixture. Allow everything to soak for about 15 minutes, so the bread absorbs those warm spices and rich cream, creating a harmonious blend of flavors and textures.
Step 4: Add Nuts and Transfer to Baking Dish
If you’re using toasted pecans or walnuts, stir them in now for an extra layer of crunch. Then, pour the mixture into a buttered baking dish, spreading the pudding evenly for perfect cooking.
Step 5: Bake Until Golden and Set
Bake your pudding in a preheated 350°F (175°C) oven for 40 to 45 minutes, or until the top is golden brown and a knife inserted comes out clean. The aroma that fills your kitchen at this stage is pure fall bliss!
How to Serve Indulgent Sweet Potato Bread Pudding for Cozy Fall Nights Recipe
Garnishes
A generous dollop of whipped cream and a drizzle of maple syrup transform this pudding into a real celebration on your plate. Sprinkle some extra toasted nuts on top to enhance the texture and look invitingly rustic.
Side Dishes
This sweet potato bread pudding pairs beautifully with a cup of hot spiced apple cider or a robust coffee. For a savory balance, serve alongside a wedge of sharp cheddar cheese or a crisp green salad to keep things interesting.
Creative Ways to Present
For a festive touch, serve this pudding in individual ramekins, each topped with a sprinkle of cinnamon sugar and a pecan half. Another fun idea is to add a scoop of vanilla bean ice cream for an indulgent dessert that feels like breaking the rules—in the best way possible.
Make Ahead and Storage
Storing Leftovers
Leftover sweet potato bread pudding keeps beautifully in the refrigerator for up to 3 days when covered tightly with plastic wrap or stored in an airtight container. The flavors actually deepen overnight, making for an even more delicious treat the next day.
Freezing
Want to save some for later? Wrap cooled pudding tightly in aluminum foil or place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain its texture and flavor.
Reheating
To reheat, pop individual servings into the oven at 325°F (160°C) for 15 to 20 minutes until warmed through. You can also microwave a portion, but the oven method helps retain that freshly baked texture wonderfully.
FAQs
Can I use different types of bread?
Absolutely! While brioche or challah gives the pudding a rich and tender base, you can substitute with other breads like French bread or whole wheat for varied textures. Just make sure the bread is stale or toasted to soak up the custard well.
Is there a vegan version of this recipe?
Yes, you can swap heavy cream for coconut cream, use almond milk instead of dairy milk, and replace eggs with a flaxseed or chia seed egg substitute. These swaps keep the pudding creamy and delicious while accommodating plant-based diets.
What if I don’t have maple syrup?
No worries! Honey or agave nectar works just as well as a drizzle on top. Even a simple dusting of powdered sugar can add a touch of sweetness without overpowering the warm spices.
Can I prepare this pudding ahead of time?
You can assemble the pudding the day before baking. Simply cover it tightly and store it in the fridge overnight, then bake fresh the next day for a perfect, stress-free dessert.
What drinks pair well with this bread pudding?
Hot autumnal beverages like spiced apple cider, chai tea, or even a robust cup of coffee complement the flavors exceptionally well. For a special occasion, try it with a glass of sweet dessert wine or bourbon.
Final Thoughts
There’s something truly special about the Indulgent Sweet Potato Bread Pudding for Cozy Fall Nights Recipe: it’s comforting, flavorful, and just downright delicious. Whether you’re gathering with friends or enjoying a quiet night in, this pudding makes every moment feel extra cozy and memorable. I can’t wait for you to try it and make it part of your own fall traditions.
Print
Indulgent Sweet Potato Bread Pudding for Cozy Fall Nights Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Indulgent Sweet Potato Bread Pudding is the perfect cozy fall dessert combining creamy mashed sweet potatoes with rich, custardy bread soaked in spices and brown sugar. Layered with toasted nuts and drizzled with maple syrup, it’s a comforting treat ideal for chilly evenings.
Ingredients
Main Ingredients
- 2 cups mashed sweet potatoes (Use roasted or steamed for best texture.)
- 4 cups stale bread (Opt for day-old brioche or challah for richness.)
- 1 cup whole milk (Can be substituted with almond milk for a dairy-free option.)
- 1 cup heavy cream (Replace with coconut cream for a vegan version.)
- 3 large eggs (Consider flaxseed meal mixed with water as a vegan substitute.)
- 1 cup brown sugar (Regular sugar can be used as an alternative.)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon salt (Balances sweetness.)
Optional Ingredients and Toppings
- 1 cup toasted pecans or walnuts (Optional, can substitute with other nuts.)
- 1/4 cup maple syrup (For drizzling, adds natural sweetness.)
- 1 cup whipped cream (A classic topping for serving.)
Instructions
- Prepare Sweet Potatoes: Roast or steam the sweet potatoes until tender, then mash them thoroughly to achieve a smooth texture that will blend well into the pudding base.
- Preheat Oven and Prepare Bread: Preheat your oven to 350°F (175°C). Cut the stale bread into roughly 1-inch cubes and place them into a large mixing bowl.
- Make Custard Mixture: In a separate bowl, whisk together the whole milk, heavy cream, eggs, brown sugar, ground cinnamon, ground nutmeg, vanilla extract, and salt until smooth and well combined.
- Combine Sweet Potato and Custard: Add the mashed sweet potatoes to the custard mixture and stir thoroughly to incorporate all the flavors evenly.
- Assemble Pudding: Pour the sweet potato custard mixture over the cubed bread. Gently fold to ensure the bread is fully soaked. Let sit for 10 minutes to allow absorption.
- Add Nuts: Stir in the toasted pecans or walnuts if using, reserving a handful for topping the pudding before baking.
- Transfer to Baking Dish: Grease a 9×13 inch baking dish and spread the soaked bread mixture evenly. Sprinkle the reserved nuts on top for texture and flavor.
- Bake the Pudding: Bake in the preheated oven for about 45 minutes, or until the custard is set and the top is golden brown.
- Serve: Remove from oven and let cool slightly. Drizzle with maple syrup and serve with a dollop of whipped cream for an indulgent finish.
Notes
- Use day-old bread to ensure the custard soaks up properly without turning the pudding mushy.
- For a vegan version, substitute dairy milk with almond milk, cream with coconut cream, and eggs with flaxseed meal mixed with water.
- Feel free to swap nuts with your favorite variety or omit them for a nut-free option.
- Maple syrup can be replaced with honey or agave syrup based on preference.
- Letting the pudding sit for a few minutes after baking helps it set better and improves flavor melding.
