Sweet 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.
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 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 6 tablespoons melted butter
- 3 large eggs
- 2 cups half-and-half
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon fine sea salt, or table salt
- 1 ½ cups unsweetened sweet potato puree, fresh or canned
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.
Equipment
Nutrition
Calories: 406kcalCarbohydrates: 43gProtein: 11gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 101mgSodium: 372mgPotassium: 419mgFiber: 5gSugar: 13gVitamin A: 9487IUVitamin C: 10mgCalcium: 157mgIron: 3mg
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.
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