Dive into this Sweet Potato Bread Pudding recipe! It is a rich, comforting dessert that combines the natural sweetness of sweet potatoes with soft, custardy bread for a delicious fall treat!
This Sweet Potato Bread pudding recipe combines the heartiness of bread with the smooth, creamy richness of sweet potatoes. Served warm or room temperature it is sure to be everyone’s new favorite fall treat!
If you love bread pudding as much as I do then you have to also check out my Capirotada – Chocolate Bread Pudding and Hot Buttered Rum Bread Pudding.
Table of Contents
Recipe Ingredients
Sweet Potatoes – Adds in a natural sweetness to this homemade bread pudding.
Cinnamon and Nutmeg – Two classic flavors of fall added in to add warmth into the dish.
For a full list of ingredients and amounts see the recipe card below.
How to Make Sweet Potato Bread Pudding
Step #1: In a large bowl whisk together the milk, light brown sugar, maple syrup, large eggs, sweet potato puree, vanilla, cinnamon, nutmeg and salt until well combined.
Step #2: Next, add in the 1-inch bread cubes to the mixture and fold everything together. Be sure each piece of bread is coated well.
Step #3: Then, spray an 8×8 baking pan with nonstick cooking spray and pour the bread pudding into the prepared dish.
Step #4: Wrap the dish in plastic wrap and let it sit on your counter for 30 minutes or in your fridge overnight. While it sits, preheat your oven to 350 degrees Fahrenheit.
Step #5: Unwrap the dish and bake for 35-40 minutes.
Step #6: While the bread pudding is cooling, make the icing drizzle. In a small bowl add in the confectioner’s sugar, 2 teaspoons of milk, vanilla, and butter, and mix until it forms an icing.
Step #7: Using a spoon or a zip top bag cut at the end drizzle a zigzag over the top of the bread pudding.
Step #8: Finally, serve and enjoy!
FAQs
No. I prefer using a French bread but you can also use challah, or even day-old bread as well.
I love serving this bread pudding with the frosting and a scoop of ice cream on top. Other toppings I would recommend would be toasted pecans, honey, custard, or even a warm bourbon sauce.
Storage Information
You can store this sweet potato bread pudding in an airtight container in your fridge for 4-5 days. You can also freeze it in an airtight container for up to 2 months.
To reheat you can do so in your microwave until everything has warmed through.
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Sweet Potato Bread Pudding Recipe
Ingredients
For the Bread Pudding
- 8 cups brioche bread - cubed
- 1 1/4 cup whole milk
- 1/4 cup light brown sugar
- 1/4 cup pure maple syrup
- 4 eggs
- 2 cups sweet potato - cooked and mashed
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/4 tsp salt
For the Icing
- 1/2 tsp butter - softened
- 2 tsp whole milk
- 1/2 cup confectioner's sugar
- 1/8 tsp vanilla extract
Instructions
- In a large bowl whisk together the milk, light brown sugar, maple syrup, eggs, sweet potato, vanilla, cinnamon, nutmeg and salt until well combined.
- Next, add in the bread and fold everything together. Be sure each piece of bread is coated well.
- Then, spray an 8×8 baking dish with nonstick cooking spray and pour the bread pudding into the prepared baking dish.
- Wrap the dish in plastic wrap and let it sit on your counter for 30 minutes or in your fridge overnight. While it sits, preheat your oven to 350 degrees Fahrenheit
- Unwrap the dish and bake for 35-40 minutes.
- While the bread pudding is cooling, make the icing drizzle. In a small bowl add in the confectioner’s sugar, milk, vanilla, and butter, and mix until it forms an icing.
- Using a spoon or a zip top bag cut at the end drizzle a zigzag over the top of the bread pudding.
- Finally, serve and enjoy!
VIDEO
NOTES
Nutrition
This bread pudding is so good, I’m going to make it for my family for Thanksgiving! Thank you Linda!
O.M.Goodness… For Rosh Hashanah, I made two loaves of Challah, so I used one for this recipe; I didn’t measure “8 cups” but it was just fine, proportion-wise, with the custard… Plus, I had a ginormous sweet potato, so maybe closer to 3c. No matter. The recipe is sick, absolutely sick – “killer,” my daughter and her boyfriend dubbed it!!! We’re not “icing folks,” so just served it with warmed maple syrup and butter. If you think there were leftovers, with the 5 of us? You’d be really wrong!!! lol I think Ally and Adam were arguing over the schnibbles in the pan!!! Seriously, seriously: This is a recipe worth the attention; if you want “mashed sweet potatoes in a hurry, scrub them in their jackets, pierce, and simply microwave for 8 minutes or until soft. Easiest thing ever, and the most time-consuming part of this whole recipe, and you will THANK YOURSELF FOR TAKING THE TIME!!! Keep this baby on the rotation throughout the fall and for holidays; it IS company-worthy!!!
Hi Chrissie, thank you for the rating and your tips!