Irresistible Sweet Potato Bread Pudding with Praline Sauce

July 31, 2024

30 minutes

super easy

12

 Indulge in the ultimate comfort dessert with my Sweet Potato Bread Pudding with Praline Sauce—a luscious treat that marries the rich, earthy flavors of sweet potatoes with the decadent creaminess of classic bread pudding. This culinary masterpiece transforms simple ingredients into a symphony of taste and texture, perfect for any occasion. Imagine tender chunks of sweet potato, perfectly blended with warm spices like cinnamon and nutmeg, and baked into a custardy delight. Each bite offers a harmonious blend of caramelized edges and a creamy interior, all topped with a luxurious praline sauce. Ideal for holiday gatherings, family dinners, or a cozy night in, this dessert is versatile and delicious. Enjoy it warm with a scoop of vanilla ice cream, and savor the rich praline sauce drizzled over the top. Elevate your dessert game with this easy-to-make, flavorful dish—perfect for anyone looking to enjoy a unique twist on a classic favorite. Discover the perfect balance of sweet and savory in every bite, and savor the joy of sharing this delightful treat with family and friends.


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Ingredients

Adjust Servings
2large sweet potatoes
2 loaves brioche bread
8 eggs
2cups sugar
2cups heavy cream
2cups half and half
6teaspoon butter
1teaspoon vanilla extract
1tbsp cinnamon
1teaspoon nutmeg
1teaspoon ginger
Praline Sauce
1 cupbrown sugar
1/2 cupheavy cream
1/4 cupunsalted butter
1 cuppecans, chopped
1 tsp vanilla extract
a pinch of salt

Directions

1.

Bread Pudding

Peel and cube the sweet potatoes into 2 inch pieces. In a large saucepan cover sweet potatoes with water. Boil the potatoes until they are fork tender. Meanwhile, tear or cut the bread into one-inch pieces and place in a bowl. Set aside.
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2.

Drain potatoes in a colander and allow to cool. Add cooled potatoes to a large mixing bowl. With a handheld or stand mixer, mix potatoes on medium speed for about 3 minutes. Lift mixer to spin off potatoes, turn off mixer and wash strings off the beaters. Repeat about 6 times or until the potato mixture is stringless.
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3.

In a large bowl, whisk together eggs, sugar, heavy cream, half and half, vanilla extract, cinnamon, nutmeg, and ginger until fully combined. Stir in sweet potato puree. The mixture maybe a little chunky, this is completely normal.
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4.

Pour custard mixture evenly over the cubed bread pieces. Slowly mix with a spoon or spatula until all pieces are evenly coated. Pour the mixture into the prepared baking dish. Spread evenly in baking dish. Pour extra custard over top.
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5.

Cover with plastic wrap and allow to sit at room temperature for 30 minutes, or in the refrigerator overnight. When ready to bake, preheat the oven to 350 degrees. Remove the plastic wrap and bake 45-55 minutes.
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6.

Praline Sauce

In a saucepan, melt the unsalted butter over medium heat. Once the butter is melted, add the brown sugar and heavy cream. Stir well to combine.
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7.

Increase the heat slightly and bring the mixture to a gentle boil. Stir constantly to dissolve the sugaring avoid burning. Continue to cook for about 3-5 minutes, stirring frequently. The sauce should thicken slightly as it cooks.
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8.

Add the chopped pecans to the sauce , stirring well to coat them evenly. Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Mix well.
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9.

Allow the sauce to cool slightly, as it will thicken more as it cools. Pour the warm praline sauce over the bread pudding or store it in an airtight container in the refrigerator.
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10.

To Freeze

Make sure the bread pudding is fully baked and has cooled to room temperature. This helps prevent condensation and ice crystals from forming. Cut the bread pudding into serving size portions and wrap them tightly in plastic wrap. For extra protection, wrap the portions again in aluminum foil. Put the wrapped bread pudding in a freezer-safe container or freezer bag to prevent freezer burn. Store the bread pudding in the freezer. It can last for about 2-3 months.
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