Sweet Potato Bread Pudding: This recipe is where Southern charm meets classic comfort. With my popular bread pudding recipe, I knew we had to make a fun spin and this came to mind!
Each bite is a perfect blend of tender brioche, subtly spiced sweet potatoes, and a caramel-infused sauce that everyone will love for dessert!
Still have some sweet potatoes left after making the bread pudding? You could make some Sweet Potato Crunch or this candied yams recipe for a tasty light meal or side dish. Or, if you’ve never made a classic sweet potato pie, it may be a good time to try it!
Jump to:
Why You’ll Love This Recipe
- Comfort food at its best: The rich flavors and soft, pudding-like texture provide a cozy and satisfying eating experience, perfect for chilly evenings or as a special treat.
- Customizable to taste: Whether adding pecans for crunch or experimenting with different spices, this bread pudding can be tailored to your flavor preferences.
- Impress your guests: This dessert is not only delicious but also presents beautifully, making it an excellent choice for dinner parties or festive gatherings.
What is Bread Pudding?
Bread pudding is a timeless dessert that originated as a means to use up stale bread, transforming it into something spectacular with a few simple additions. At its core, bread pudding consists of cubed bread soaked in a sweet custard mixture made of milk, eggs, sugar, and flavorings, then baked until golden and set.
I’ve even shared this donut bread pudding with you, and this banana bread pudding, to give you an idea of the different variations you can make!
🧾 Ingredients Needed
I’ve highlighted a couple of ingredients with some relevant notes. Aside from this, the ingredients needed are pretty basic.
- Day-old Brioche – The texture of day-old brioche is ideal for bread pudding as it soaks up the custard mixture without falling apart, creating pockets of creamy goodness. If you only have fresh bread, lightly toasting it can help achieve a similar texture.
- Sweet Potatoes – Roasting the sweet potatoes before incorporating them will intensify their natural sweetness and give a deeper flavor to the dish. Be sure to mash them well to achieve a smooth and even distribution through the pudding.
- Light Brown Sugar – The molasses present in light brown sugar adds a rich and subtle caramel flavor that complements the sweet potatoes. Packing the sugar when measuring ensures consistent sweetness in every batch.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
📖 Substitutions
Sometimes, substitutions are necessary because of ingredients that are unavailable or needed for dietary restrictions. Here are some suggestions that can help:
- Brioche Bread – If brioche is hard to come by, challah or any rich, eggy bread makes an excellent substitute. For a different spin, croissants in bread pudding will add an extra buttery note to the pudding.
- Sweet Potatoes – In the absence of sweet potatoes, butternut squash or pumpkin puree can be used. These options still provide the desired creaminess and sweetness, with a subtle variation in flavor profile.
- Ground Cinnamon – No ground cinnamon? You can substitute with an equal amount of allspice or pumpkin pie spice to maintain the warm and cozy flavors that are characteristic of this dessert.
📖 Variations
- Chocolate Chip Addition: For chocolate lovers, stir in a cup of semi-sweet or dark chocolate chips for a gooey and indulgent twist.
- Fruit Infusion: Give the dish a fruity dimension by incorporating a layer of apple slices or pear chunks spiced with cinnamon between the bread layers.
- Nutty Topping: A crunchy streusel topping made from a mix of oats, nuts, and brown sugar can add texture and contrast to the soft pudding beneath.
- Vegan Alteration: Replace dairy milk with almond or coconut milk, use a vegan butter substitute, and swap out eggs for a plant-based egg replacer to cater to a vegan diet.
- Spirited Sauce: Infuse the sauce with a splash of bourbon or rum for an elevated flavor that pairs perfectly with the spices in the pudding.
- Holiday Flavors: Mix in some cranberries or raisins soaked in orange liqueur for a festive zing suitable for holiday occasions.
👩🏻🍳 How to Make Sweet Potato Bread Pudding
This sweet potato pudding is broken into 3 components:
- prepare the ingredients
- make the pudding
- cook and serve
STEP 1: Oven Preparation: Begin by preheating your oven to a temperature of 350°F. Prepare a 9 ½-inch casserole dish by lightly spraying it with cooking spray to prevent sticking.
STEP 2: Bread Cubing: Take your day-old loaf of brioche or French bread and cube it until you have approximately 6 cups. Place the cubed bread evenly into the greased casserole dish.
STEP 3: Sweet Potato Preparation: Peel and dice some sweet potatoes. Boil them for around 10 minutes in a medium saucepan until they soften. Mash the boiled sweet potatoes in a large bowl and measure out exactly 1 ½ cups for the recipe.
STEP 4: Sweet Potato Mixture: In a large mixing bowl, combine the following ingredients by whisking together: ½ cup of melted butter, 1 cup of light brown sugar, 1 ½ cups of mashed sweet potatoes, 4 large eggs, 2 cups of whole milk, 1 teaspoon of pure vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of kosher salt. Ensure the mixture is uniform.
STEP 5: Assembling the Bread Pudding: Evenly pour the sweet potato mixture over the prepared bread cubes, pressing gently to ensure the bread is thoroughly soaked. Optionally, scatter 1 cup of chopped pecans or walnuts atop the pudding.
STEP 6: Baking: Transfer the casserole dish to the preheated oven and bake for a duration of 45 – 50 minutes until the top appears golden brown and the center of the pudding has set.
STEP 7: Sauce Preparation: While the bread pudding bakes, prepare the sauce in a saucepan by melting ½ cup of unsalted butter over a medium heat setting. Stir in 1 cup of light brown sugar, ½ cup of granulated sugar, ¼ cup of heavy cream, 1 teaspoon of pure vanilla extract, and a pinch of salt, ensuring continuous stirring for the sugars to fully dissolve. Allow the mixture to simmer for approximately 5 minutes to slightly thicken.
STEP 8: Serving: After removing the bread pudding from the oven, immediately drizzle the warm sauce over the top. Allow it to rest for about 10 minutes before serving to let the flavors meld together.
💭 Recipe Pro Tips
- Even Distribution: Make sure to press down on the bread cubes after adding the sweet potato mixture to ensure every piece absorbs the custard evenly for a moist and uniform final product.
- Stick Test: Insert a toothpick or knife into the center of the pudding to check for doneness. It should come out clean or with a few moist crumbs attached, but not wet.
- Resting Time: Allowing the bread pudding to rest before serving not only lets it cool slightly but also helps the layers set properly for easier slicing.
- Reuse Heat: The residual heat from the oven after baking the pudding can be utilized to gently warm plates for serving, adding a cozy touch to your dessert experience.
- Sauce Thickness: If you prefer a thicker sauce, allow it to simmer an additional minute or two, but watch closely to avoid burning. For a thinner sauce, simply add a splash of cream.
- Advance Prep: You can prepare this dish ahead of time and refrigerate it overnight. If you do, let it stand at room temperature for about 30 minutes before baking.
📋 Recipe FAQs
Yes, you can substitute whole milk with other varieties such as 2% milk, skim milk, or a non-dairy alternative like soy, oat, or almond milk in this sweet potato casserole. Keep in mind that changing the type of milk may alter the creaminess and flavor of the pudding.
Using day-old bread is recommended as it tends to absorb the sweet potato mixture better without becoming too soggy. Fresh bread can result in a denser pudding, as it may not soak up the custard as effectively.
Absolutely! To make this pudding gluten-free, simply use your favorite gluten-free bread in place of brioche or French bread. Ensure all other ingredients are gluten-free as well.
Sweet potatoes are ready when they can be easily pierced with a fork or knife and are tender enough to mash. They should not be overly mushy to maintain some texture.
You are welcome to customize the spices according to your taste. Consider adding ginger, cloves, or cardamom for a unique twist on the flavor profile.
If you don’t have a casserole dish, you can use any oven-proof dish of a similar size. Just make sure it’s deep enough to hold all the ingredients without overflowing as the pudding bakes.
🍽 What to Serve with Sweet Potato Bread Pudding
Sweet Potato Bread Pudding is a rich and comforting dessert that pairs marvelously with a variety of accompaniments. For a luxurious finish, consider a dollop of vanilla bean ice cream or a swath of freshly whipped cream.
If leaning towards a contrast in flavor, tangy crème fraîche or a scoop of citrus-infused mascarpone can add a refreshing twist. For those looking to balance the sweetness, a side of salted caramel or bourbon-soaked figs offers a salty depth.
Lastly, for a simple yet elegant accompaniment, a drizzle of maple syrup or a sprinkle of toasted coconut elevates the dish’s overall warmth and complexity.
❄️ Storage
To best store the Sweet Potato Bread Pudding, allow it to cool completely before covering it with plastic wrap or aluminum foil. Refrigerate for up to 5 days.
For freezing, wrap the pudding tightly with both plastic wrap and foil to prevent freezer burn, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven at a low temperature until warmed through.
🥮 More Pudding Recipes You’ll Love
If you want to try the classic bread pudding, try this Bread Pudding Recipe: Easy Old Fashioned Recipe (With Video!). Or for another variation, grab your favorite chocolate and make the Chocolate Bread Pudding.
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Sweet Potato Bread Pudding
Ingredients
- 14 ounce loaf day-old brioche or French bread
- 2 medium-sized sweet potatoes
- ½ cup unsalted butter melted
- 1 cup light brown sugar packed
- 4 large eggs
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 1 cup chopped pecans or walnuts optional
For the sauce:
- ½ cup unsalted butter
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- ¼ cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 Pinch of kosher salt
Instructions
- Oven Preparation: Begin by preheating your oven to a temperature of 350°F. Prepare a 9 ½-inch casserole dish by lightly spraying it with cooking spray to prevent sticking.
- Bread Cubing: Take your day-old loaf of brioche or French bread and cube it until you have approximately 6 cups. Place the cubed bread evenly into the greased casserole dish.
- Sweet Potato Preparation: Peel and dice some sweet potatoes. Boil them for around 10 minutes in a medium saucepan until they soften. Mash the boiled sweet potatoes in a large bowl and measure out exactly 1 ½ cups for the recipe.
- Sweet Potato Mixture: In a large mixing bowl, combine the following ingredients by whisking together: ½ cup of melted butter, 1 cup of light brown sugar, 1 ½ cups of mashed sweet potatoes, 4 large eggs, 2 cups of whole milk, 1 teaspoon of pure vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of kosher salt. Ensure the mixture is uniform.
- Assembling the Bread Pudding: Evenly pour the sweet potato mixture over the prepared bread cubes, pressing gently to ensure the bread is thoroughly soaked. Optionally, scatter 1 cup of chopped pecans or walnuts atop the pudding.
- Baking: Transfer the casserole dish to the preheated oven and bake for a duration of 45 – 50 minutes until the top appears golden brown and the center of the pudding has set.
- Sauce Preparation: While the bread pudding bakes, prepare the sauce in a saucepan by melting ½ cup of unsalted butter over a medium heat setting. Stir in 1 cup of light brown sugar, ½ cup of granulated sugar, ¼ cup of heavy cream, 1 teaspoon of pure vanilla extract, and a pinch of salt, ensuring continuous stirring for the sugars to fully dissolve. Allow the mixture to simmer for approximately 5 minutes to slightly thicken.
- Serving: After removing the bread pudding from the oven, immediately drizzle the warm sauce over the top. Allow it to rest for about 10 minutes before serving to let the flavors meld together.
Notes
- Even Distribution: Make sure to press down on the bread cubes after adding the sweet potato mixture to ensure every piece absorbs the custard evenly for a moist and uniform final product.
- Stick Test: Insert a toothpick or knife into the center of the pudding to check for doneness. It should come out clean or with a few moist crumbs attached, but not wet.
- Resting Time: Allowing the bread pudding to rest before serving not only lets it cool slightly but also helps the layers set properly for easier slicing.
- Reuse Heat: The residual heat from the oven after baking the pudding can be utilized to gently warm plates for serving, adding a cozy touch to your dessert experience.
- Sauce Thickness: If you prefer a thicker sauce, allow it to simmer an additional minute or two, but watch closely to avoid burning. For a thinner sauce, simply add a splash of cream.
- Advance Prep: You can prepare this dish ahead of time and refrigerate it overnight. If you do, let it stand at room temperature for about 30 minutes before baking.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Sue Glut says
I live alone so I only made 1/2 recipe. It was so good! I only had cheap white bread that I feed the birds with, so it didn’t absorb all the liquid. Having been raised to never waste food, and having no more dried bread ready, I used a crunched-up rice cake in a tiny bowl. That was good too, and GLUTEN FREE!
I hadn’t had bread pudding since The Old Country Buffet many years ago. Lol. Thanks for the recipe.
Sue.
Jessica says
Hi Sue!! Awww, I love that and I’m so glad that you liked it. Thank you for taking the time to share and leave a review!
Happy says
The very best Sweet Potato Casserole recipe came from my mother. I have never taken it anywhere that I didn’t have request made for the recipe. I could see where this could be good because my grandmother used to make sweet potato cobbler and it was delicious. The best sweet potato soufflé is not made with marshmallows it is made with a butter, pecans and brown sugar topping that crunches when you bake it. I think this would be much better across the top of the bread pudding than the marshmallows. I have been divorced for 25 years and every Thanksgiving,I have made sweet potato casserole to send with my daughter to her father’s Thanksgiving. That was his request. Call me crazy!
Juanita F says
Can u use fresh sweet potatoes in this recipe this is a new recipe for me I luv to cook n bake they call me BOSS lady in the kitchen please let me know
Jessica says
Hi Juanita! You know, I don’t see why not! I can’t seem to find the sweet potato pie filling in the cans anymore anyway so sweet potatoes should work just fine! Good luck!!
Juanita F says
I will let u know how it turned out I do luv ur recipe and I’m baking this this week I can’t wait 💓 💗
Juanita F says
Sweet potatoe is my favorite for life I use to eat them off the vines on the farm I had fried sweet potatoes Saturday with fried chicken can I use fresh sweet potatoes baked or boiled n and I must beat all the strings out of them and use it in my sweet potatoe bread pudding I am BOSS in cooking n baking 😋
SJP says
Jessica,
I I want to make this recipe. It sounds really great. Can you tell me the brand name and/or store where you bought the can of sweet potato pie filling ??
Thank you so much,
SJP…
Jessica says
Hi there! Of course. I usually buy the canned sweet potato pie filling from the Farmer’s Market brand! I hope that’s helpful!