Sweet Potato Bread Pudding

This is the Best Bread Pudding Recipe and it has sweet potatoes, spices, and a homemade maple sauce that is going to knock your socks off. #breadpudding #thanksgiving #holiday #sweetpotatoes

Sweet Potato Bread Pudding is an indulgent dish that will tempt your tastebuds. Bread pudding with sweet potatoes and drizzled in a maple sauce!

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Course: Dessert

Cuisine: American

Keyword: Sweet potato bread pudding

Prep Time: 25

Cook Time: 1 20

Total Time: 1 45

Servings:

Calories: 797kcal

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.

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