Indulge in the comforting embrace of this delightful Sweet Potato Bread Pudding, a recipe where Southern charm meets classic comfort. Each bite is a perfect blend of tender brioche, subtly spiced sweet potatoes, and a caramel-infused sauce that everyone will love!
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.