Mama Living Abroad

Sweet Potatoes Bread Pudding

This bread dish is the kind of thing I crave on Saturday mornings. A delicious way to use up leftover Challah or bread. It makes a great brunch dish for the whole family to enjoy.

Ingredients Overview:

This recipe uses simple ingredients that you may already have on hand!

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.

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

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Sweet Potatoes Bread Pudding

This bread dish is the kind of thing I crave on Saturday mornings. A delicious way to use up leftover Challah or bread. It makes a great brunch dish for the whole family to enjoy.
Kosher, Dairy
5 from 1 vote
Tried my recipe?Mention @mamalivingabroad or tag #mamalivingabroad!
Print Pin Rate
Course: Main Course
Cuisine: Jewish
Keyword: Jewish Traditional Food
Servings: 10

Ingredients

  • 4 cups day-old Challah/baguette/Brioche cut into cubes
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1/2 cup (120 ml) heavy cream
  • 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 oven 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 bread is completely coated with the liquid.
  • Allow bread to soak for at least 30 minutes.
  • Fold sweet potatoes into bread mixture.
  • Pour the bread mixture into the greased baking dish.
  • Bake for 30 to 40 minutes, or until golden brown and set.
  • Let it cool and serve at room temperature.
  • Scoop into individual portions and serve.

Tips and Tricks:

  • Add ¼ cup raisins or cranberries together with the sweet potatoes.
  • Drop the sweet potatoes and add one cup of chocolate chips to the mixture.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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