Sweet Potato Bread Pudding

Do you ever have a loaf of bread sitting around a day too long? The sweet Potato Bread Pudding recipe is the perfect opportunity to use it.

I am always happy when we have a leftover Challah on Shabbat because I know we will have bread pudding for Sunday brunch.

Craving more sweet recipes? Try my Traditional Chocolate Babka, Chocolate Orange Marble Cake, and Sweet Cheese Blintzes.

Why You’ll Love This Recipe

Easy to make: With just a few basic ingredients and some mixing and baking, you can enjoy a delicious homemade dessert that will impress your family and friends.

Creamy and moist texture: The contrast between the soft bread and the creamy custard is incredibly satisfying.

Versatility: You can add additional ingredients like raisins, cranberries, or chocolate chips for added texture and flavor.

Ingredients Overview

*The full recipe is in the recipe card below!

Day-old bread: To start this recipe, you’ll need some bread. I like to use Challah bread when it comes to making this recipe. Some other great options are Baguette, Brioche bread, and sourdough. Stale bread holds its shape more easily when soaking up the custard mixture.

Sweet potato purée: Roast your sweet potato at 400°F/200°C for about 50 minutes or until easily pierced with a fork. Then peel and puree with a fork until smooth.

Heavy cream and milk: I prefer to use a combination of milk and cream because it is what I usually have on hand. Half and half is great too.

Vanilla & spices: These add a little flavor to the bread pudding.

Optional Add-Ons:  

• Add ¼ cup raisins or cranberries together with the sweet potato.
• Drop the sweet potato and add one cup of chocolate chips to the mixture.
• Drop the sweet potato and add a mashed banana and one cup of chocolate chips to the mixture.
• Powder with confession sugar before serving.

FAQs

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Sweet Potato Bread Pudding

Author Rachel

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Soaking Time 30 minutes minutes

Yield 10

Print Pin Recipe

Description

Sweet potato bread pudding is a deliciously warm and cozy sweet dish. You only need a few pantry staple ingredients to make something incredible.

Kosher, Dairy

Equipment

• 9×13-Inch glass baking dish

Ingredients

• ▢ 4 cups day-old Challah/baguette/Brioche cut into 2-inch cubes
• ▢ 2 large eggs
• ▢ 1 cup (240ml) milk or half and half
• ▢ 1/2 cup (120ml) heavy cream or half and half
• ▢ 1/4 cup (50g) granulated sugar
• ▢ 1/4 Teaspoon cinnamon
• ▢ 1/2 Teaspoon vanilla extract
• ▢ 1 medium size sweet potato fully cooked and mashed with a fork
• ▢ butter for greasing the pan

Optional add-ons:

• ▢ Add 1/4-1/2 cup of raisins or cranberries together with the sweet potato.
• ▢ Drop the sweet potato and add 1 cup of chocolate chips to the mixture.
• ▢ Drop the sweet potato and add a mashed banana and 1 cup of chocolate chips to the mixture.
• ▢ Powder with confession' sugar before serving.

Instructions

• Preheat the oven to 350°F/180°C. Take your baking dish and grease it with butter.
• In a large bowl, whisk together eggs, milk, heavy cream, sugar, cinnamon, and vanilla.
• Add bread to the bowl and mix until the bread is completely coated with the liquid.
• Cover with plastic wrap and allow the bread to soak in the refrigerator for at least 30 minutes up to 8 hours.
• Fold sweet potato into bread mixture.
• Pour the bread mixture (including all the liquid) into the greased baking dish.
• Bake for 25 to 35 minutes, or until golden brown and set.
• Let it cool and serve at room temperature.

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