by Diana Rattray
This delicious sweet potato bread pudding is easy to make with canned pureed sweet potatoes, milk, and cubed bread. Or use freshly cooked and pureed sweet potatoes in the recipe. Add some dried cranberries, dates, or raisins, if you like, along with chopped pecans and spices.
This is an excellent dessert for holiday meals or fall and winter dinners. Take it along to a potluck meal and watch it disappear!
Serve the pudding with a drizzle of caramel or vanilla custard sauce.
PrintSweet Potato Bread Pudding
Take this soft and delicious sweet potato bread pudding to a potluck dinner and watch it disappear! Use a vanilla custard sauce or brown sugar sauce.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 servings 1x
- Category: Desserts, Bread Pudding, Sweet Potatoes
- Method: BAke
- Cuisine: Southern
Ingredients
Scale
- 8 cups bread cubes (good quality bread cut into 1/2 cubes)
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries, optional (or dates or raisins)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 tablespoons melted butter
- 3 large eggs
- 2 cups half-and-half
- 1 1/2 teaspoons vanilla extract
- 1 15-oz can sweet potato puree (1 1/2 cups)
Instructions
- Preheat the oven to 350 F.
- Lightly butter a 2 1/2-quart or 3-quart baking dish.
- 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.
- In a mixing bowl, whisk the eggs with the half-and-half, eggs, and vanilla. Whisk in the sweet potato puree until well blended. Add the bread and spice mixture and mix well.
- Pour the bread pudding mixture into the prepared baking dish.
- Bake the sweet potato bread pudding for 50 to 60 minutes, or until it is firm and lightly browned.
