This post may contain affiliate links. See our Privacy Policy.
This sweet potato bread pudding is a cozy, old-fashioned dessert with soft bread cubes, warm sweet potato flavor, and a lightly spiced custard. It bakes up tender in the middle with a golden top, making it a nice choice for fall baking, holiday meals, or a simple make-ahead dessert.
You can use canned sweet potato purée or freshly cooked sweet potatoes, depending on what you have. Dried cranberries or chopped pecans add texture and color, and a warm vanilla or brown sugar sauce makes each serving feel extra special.
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 the baking dish
- 1 pound bread, cut into 1/2-inch cubes, (about 8 to 10 cups)
- ½ cup chopped pecans
- ½ cup dried cranberries or raisins (optional)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 6 tbsp melted butter
- 3 large eggs
- 2 cups half-and-half
- ½ to ¾ cup packed light brown sugar
- 1 ½ tsp vanilla extract
- ¼ tsp fine salt
- 1 ½ cups unsweetened sweet potato puree, fresh or canned (drain if watery)
Recommended Equipment
Instructions
- Preheat the oven to 350°F (180°C). Lightly butter a 2 1/2-quart baking dish.Butter for the baking dish
- In a large bowl, toss the bread cubes with the pecans, dried cranberries or raisins (if using), cinnamon, and nutmeg. Drizzle the melted butter over the bread while tossing. Set aside.1 pound bread, cut into 1/2-inch cubes ((about 8 to 10 cups)) | 1/2 cup chopped pecans | 1/2 cup dried cranberries or raisins (optional) | 1 tsp ground cinnamon | 1/4 tsp ground nutmeg | 6 tbsp melted butter
- In a large mixing bowl, whisk the eggs with the half-and-half, brown sugar, vanilla, and salt. Whisk in the sweet potato puree until well blended. Add the bread and spice mixture and stir until combined. Let it stand for 10 to 15 minutes so the bread can absorb the custard.3 large eggs | 2 cups half-and-half | 1 1/2 tsp vanilla extract | 1/4 tsp fine salt | 1 1/2 cups unsweetened sweet potato puree (fresh or canned (drain if watery)) | 1/2 to 3/4 cup packed light brown sugar
- Spoon the bread pudding mixture into the prepared baking dish. Bake for 50 to 60 minutes, or until the pudding is set, lightly browned, and a knife inserted near the center comes out mostly clean.
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.
