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This sweet potato bread pudding is one of those cozy, old-fashioned desserts that feels just right for fall and holiday meals. It combines the warm, earthy flavor of sweet potatoes with soft cubes of bread and a custardy base, all baked until golden and lightly crisp on top.
It’s versatile too—you can use canned sweet potato purée or make it with freshly cooked sweet potatoes. Add-ins like dried cranberries or chopped pecans make it even more special, and a warm vanilla or brown sugar sauce takes it over the top. Bring this to a potluck, and there won’t be a crumb left!
What You’ll Like About This Dish
Cozy and comforting. Classic bread pudding with a seasonal sweet potato twist.
Make-ahead friendly. Perfect for prepping in advance and baking when needed.
Flexible add-ins. Pecans, cranberries, or dates can be added or skipped to suit your taste.
Ingredient Notes
- Bread cubes: Use about 8 cups of quality bread, cut into ½-inch cubes. Slightly stale bread works best.
- Pecans: Chopped pecans add flavor and crunch. Toast them for extra depth.
- Dried fruit (optional): Dried cranberries, chopped dates, or raisins all work well in this recipe.
- Cinnamon and nutmeg: These warming spices complement the sweet potatoes beautifully.
- Butter: Melted butter is tossed with the bread for richness.
- Eggs: Help set the custard and give the pudding structure.
- Half-and-half: Makes a rich, creamy custard base. You can use whole milk for a lighter version.
- Vanilla extract: Enhances the sweetness and spice.
- Sweet potato purée: Use canned or homemade—about 1½ cups total.
Steps to Make Sweet Potato Bread Pudding
- Preheat the oven and butter a 2½- or 3-quart baking dish.
- In a large bowl, toss the bread cubes with pecans, optional dried fruit, cinnamon, nutmeg, and melted butter.
- In another bowl, whisk the eggs, half-and-half, and vanilla. Whisk in the sweet potato purée until smooth.
- Combine the custard with the bread mixture and stir until well coated.
- Pour into the prepared baking dish and spread evenly.
- Bake for 50 to 60 minutes, or until set and lightly browned.
Tips for Sweet Potato Bread Pudding
- Use day-old or slightly dry bread so it can soak up the custard without becoming soggy.
- Don’t overbake—look for a lightly browned top and just-set center.
- Try a drizzle of caramel sauce or warm custard sauce for serving.
- You can toast the pecans beforehand for extra flavor.
Recipe Variations
- Cranberry version. Add ½ cup dried cranberries for tart contrast to the sweet custard.
- Nut-free. Omit the pecans for an allergy-friendly dessert.
- Maple-spiced. Replace some of the sugar with maple syrup and add pumpkin pie spice.
- Chocolate twist. Stir in a handful of mini chocolate chips for a richer dessert.
- Brioche base. Use cubed brioche or challah for a softer, richer pudding.
Serving Suggestions
- Drizzle with vanilla custard sauce or a brown sugar caramel.
- Serve warm from the oven with whipped cream or ice cream.
- Pair with coffee or spiced tea for a cozy dessert.
- Add to your Thanksgiving or Christmas dessert table.
How to Store and Reheat
Refrigerate: Cover the cooled bread pudding tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days.
Reheat: Warm individual servings in the microwave, or reheat the full dish covered in a 325°F oven until heated through.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Sweet Potato Bread Pudding
Ingredients
- Butter, for greasing the baking dish
- 1 pound bread, about 8 to 10 cups cut into 1/2-inch cubes
- ½ cup chopped pecans
- ½ cup dried cranberries, optional (or dates or raisins)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 6 tbsp melted butter
- 3 large eggs
- 2 cups half-and-half
- 1 ½ tsp vanilla extract
- ¼ tsp fine sea salt, or table salt
- 1 ½ cups unsweetened sweet potato puree, fresh or canned
Recommended Equipment
Instructions
Prepare the Oven and Pan
- Preheat the oven to 350°F (180°C). Lightly butter a 2 1/2- to 3-quart baking dish.
Prepare the Bread Cubes
- In a large bowl, toss the bread cubes with the pecans, dried cranberries (if using), cinnamon, and nutmeg. Drizzle the melted butter over the bread while tossing. Set aside.
Make the Batter
- In a large mixing bowl, whisk the eggs with the half-and-half, eggs, vanilla, and salt. Whisk in the sweet potato puree until well blended. Add the bread and spice mixture and stir until well blended.
- Pour the bread pudding mixture into the prepared baking dish.
Bake
- Bake the sweet potato bread pudding for 50 to 60 minutes, or until it is firm and lightly browned.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
