Sweet Potato Bread Pudding Recipe

5 from 2 votes

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!

Prep Time10

Cook Time35

Rest Time30

Total Time1 15

Course: Dessert, Desserts

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 596kcal

Author: Linda

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 8x8 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

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.

Nutrition