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
Scale
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.
