Sweet Potato Bread Pudding

A cozy, custard-rich Sweet Potato Bread Pudding packed with warm fall spices and creamy sweet potato flavor. The perfect Southern-style dessert for holidays or chilly evenings.

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Course: Dessert

Cuisine: American, Southern

Prep Time: 20

Cook Time: 50

Resting Time: 25

Total Time: 1 40

Servings: Slices

Calories: 390kcal

Cost: $8–$10

Equipment

1 9×13 baking dish Ceramic or glass preferred
1 Large mixing bowl For combining wet and dry ingredients
1 Whisk For smooth custard mixture
1 Sharp knife For cubing day-old bread

Ingredients

5 cups Day-old bread Cubed, 1-inch pieces
1.5 cups Sweet potato purée Cooked and mashed or canned
3 Large eggs Room temperature
1.5 cups Whole milk Or plant-based alternative
1 cup Heavy cream Or full-fat coconut milk
0.75 cup Brown sugar Packed
0.25 cup Melted butter Plus more for brushing top
2 teaspoon Vanilla extract Pure
1.5 teaspoon Ground cinnamon
0.5 teaspoon Ground nutmeg
0.25 teaspoon Ground ginger Optional
0.25 teaspoon Salt
0.5 cup Chopped pecans Optional
0.33 cup Raisins/cranberries Optional
2 tablespoon Bourbon Optional, for depth

Instructions

Preheat oven.
Cube bread.
Mix custard.
Fold in bread.
Rest mixture.
Pour in dish.
Bake until golden.
Cool before serving.

Notes

This bread pudding can be customized with different dried fruits or nuts, or served with a dollop of whipped cream or drizzle of caramel sauce.

Nutrition