Sweet Potato Bread Pudding

Do you ever have a loaf of bread sitting around a day too long? This 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.

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 or Brioche bread. 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.

How to Store Leftover Sweet Potato Bread Pudding

This pudding can be stored covered in the dish or in an airtight container in the refrigerator where it will last up to 5 days. 

FAQs

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Kosher, Dairy

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Print Pin Rate

Course: Main Course

Cuisine: Jewish

Keyword: Jewish Traditional Food

Prep Time: 40 minutes minutes

Cook Time: 30 minutes minutes

Soaking Time: 30 minutes minutes

Servings: 10

Equipment

• 11 x 7-inch/ 28 x 18 cm glass baking dish

Ingredients

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

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.

Notes

• 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.
• Powder with confession’ sugar before serving.