This Sweet Potato Bread Pudding is mindblowing good, and it is made with the perfect amount of spices, sweet potatoes, and homemade sweet maple sauce. It’s exactly what you need to complete your holiday table.
Whether you are hosting Thanksgiving or are just in the mood for something awesome, this incredible sweet potato bread pudding is here to save the day. There are so many yummy reasons to eat it and I am certain you are bound to fall in love.
If you are looking for more holiday favorites be sure to try my Homemade Cranberry Sauce, Praline Sweet Potato Casserole, Turkey Sliders with Bacon and Cheese, and Instant Pot Mashed Potatoes.
Ingredients
Bread Pudding
- Day-old Bread (any variety such as French bread, Italian, baguette, or brioche)
- Sweet Potatoes
- Heavy cream or Half and Half
- White Sugar
- Egg Yolks
- Vanilla Extract
- Ground Cinnamon
- Nutmeg
- Pumpkin Spice
- Butter
Homemade Maple Sauce
- Brown Sugar
- Butter
- Heavy Whipping Cream or Half and Half
- Maple Extract
How To Make Sweet Potato Bread Pudding
Step 1: Toast the bread
Begin by coating a 9×13″ baking dish with grease or nonstick spray. Then preheat the oven to 450 degrees F.
Take a baking sheet with a rim and add the torn pieces of day-old bread to it. Be sure to spread them out, so they are in a single layer. Bake the bread cubes until they are crispy. Let them cool all the way. Turn the heat down to 300 degrees F.
Step 2: Make the bread pudding
Combine the heavy whipping cream, egg yolks, sugar, vanilla, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of cinnamon with a whisk in a mixing bowl. Add the pieces of toasted bread that have been toasted to the bowl with the egg mixture.
Step 3: Soak the bread
Use your hands or the back of a wooden spoon to coat all the bread evenly. Allow the bread to soak for 25-30 minutes, or until it’s softened and has absorbed the liquid.
Step 4: Soften the sweet potatoes
Place the sweet potato pieces to a microwaveable safe dish. Add a few drops of water and stir. Heat in the microwave for 4-5 minutes or until they have softened. You don’t want them to be too soft or they will turn out mushy.
Step 5: Add to a baking dish
Put half of the bread pudding mixture into the baking dish. Add the sweet potatoes, then add the rest of the bread pudding mixture on top. Add a piece of aluminum foil and bake it for 45 minutes.
While the bread pudding is baking, combine the rest of the nutmeg and three tablespoons of granulated sugar. Add the butter pieces to the sugar mixture and form small pieces that are the size of peas. It’s best to use your hands to get the best result.
Step 6: Remove foil
Take the aluminum foil off of the pan and add the butter and nutmeg mixture on top. Rotate the pan in the oven and continue to bake it for 25 minutes. Bake for 10 more minutes, and remove the pan from the oven. Let it cool for 30 minutes.
Step 7: Prepare the maple sauce
Prepare the homemade maple sauce in a saucepan using medium heat. Combine butter and sugar and blend together until it’s melted and boiling. Pour in the heavy cream and maple extract. Gently pour on top of the bread pudding and serve warm.
Storage
Storing leftover custard bread pudding is super easy. All you need to do is keep it in a food storage container that has a tight-fitting lid. It’s going to need to be refrigerated and will last up to 5 days in the fridge.
You can freeze the dessert by placing it in a freezer safe container for up to three months. Be sure to thaw it out in the fridge the night before serving. Reheat in the microwave or in the oven at 350 degrees for 10 minutes.
FAQs
You can add chocolate chips, drizzle it with caramel sauce, drizzle with maple syrup or top it with some ice cream or whipped cream. You can also add some nuts and make a homemade praline sauce to add to the top of the bread pudding. No matter what it’s a delicious dessert that can easily be customized.
Oh sure! You can add 1 – 2 shots of your favorite bourbon to the maple sauce. It’s delicious and if you love cooking with bourbon, you will probably enjoy it with this recipe.
Yep! Nuts are awesome for giving you a subtle crunch. Feel free to add pecans, walnuts, or even hazelnuts if you want. I would add 1/4 cup – 1/2 cup depending on what you like.
Related Recipes
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Sweet Potato Bread Pudding
Ingredients
- 9 cups bread any choice, Italian, Baquette, or Brioche
- 3 cups sweet potatoes cut into chunks
- 4 cups heavy cream or half and half
- 1 1/2 cups sugar
- 8 large egg yolks
- 1 tablespoon vanilla
- 1/2 teaspoon nutmeg
- 1 teasponn pumpkin spice
- 3 tablespoons sugar
- 6 tablespoons butter cut into small pieces
Homemade Maple Syrup
- 1 cup brown sugar
- 1/2 cup butter
- 1/2 cup heavy cream
- 1 teaspoon maple extract
Instructions
- Begin by coating a 9×13″ baking dish with grease or nonstick spray. Then preheat the oven to 450 degrees F.Take a baking sheet with a rim and add the torn pieces of day-old bread to it. Be sure to spread them out, so they are in a single layer. Bake the bread cubes until they are crispy. Let them cool all the way. Turn the heat down to 300 degrees F.
- Combine the heavy whipping cream, egg yolks, sugar, vanilla, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of cinnamon with a whisk in a mixing bowl. Add the pieces of toasted bread that have been toasted to the bowl with the egg mixture.
- Use your hands or the back of a wooden spoon to coat all the bread evenly. Allow the bread to soak for 25-30 minutes, or until it’s softened and has absorbed the liquid.
- Place the sweet potato pieces to a microwaveable safe dish. Add a few drops of water and stir. Heat in the microwave for 4-5 minutes or until they have softened. You don’t want them to be too soft or they will turn out mushy.
- Put half of the bread pudding mixture into the baking dish. Add the sweet potatoes, then add the rest of the bread pudding mixture on top. Add a piece of aluminum foil and bake it for 45 minutes.While the bread pudding is baking, combine the rest of the nutmeg and three tablespoons of granulated sugar. Add the butter pieces to the sugar mixture and form small pieces that are the size of peas. It’s best to use your hands to get the best result.
- Take the aluminum foil off of the pan and add the butter and nutmeg mixture on top. Rotate the pan in the oven and continue to bake it for 25 minutes. Increase heat to 450 degrees. Bake for 10 more minutes, and remove the pan from the oven. Let it cool for 30 minutes.
- Prepare the homemade maple sauce in a saucepan using medium heat. Combine butter and sugar and blend together until it’s melted and boiling. Pour in the heavy cream and maple extract. Gently pour on top of the bread pudding and serve warm.
Nutrition
Kelsey Apley
Sunday 8th of November 2020
Bread pudding is my absolute favorite! Can't wait to try this.