Sweet Potato Bread Pudding – The Cozy Dessert You Didn’t Know You Needed

Okay so here we go the first time I saw sweet potato bread pudding on a menu, I did a double take! Bread pudding by itself is a classic. Sweet potato pie is legendary. But the two together? Is insane.

I was out having dinner with my cousin. When I spotted it on the dessert list, I was intrigued but not intrigued enough to buy it I was intrigued to make it myself. And I will tell you it did not disappoint it over exceeded expectations. One bite in, and I was hooked the warm spices, creamy custard-like texture, and soft, pillowy bread all came together in an amazing combination.

That little discovery had me running back to my own kitchen, determined to recreate it at home—and let me tell you, it’s been a staple ever since. Now I whip it up for holidays, cozy nights in, or anytime I want to impress a crowd. And every single time, without fail, people go back for seconds and thirds without hesitation.

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Why Sweet Potatoes & Bread Work So Well Together

Sweet potatoes are naturally sweet and earthy, while brioche bread is buttery, soft, and slightly rich. When you soak those fluffy cubes of bread in a sweet potato custard spiced with cinnamon, nutmeg, and ginger, it creates a perfectly balanced bite. The bread drinks in the custard, the sweet potato adds depth and creaminess, and the spices tie it all together like a warm holiday hug.

This isn’t just dessert—it’s dessert with personality.

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Time & Difficulty

• Prep time: 25 minutes
• Cook time: 45 minutes
• Total time: ~1 hour 10 minutes
• Difficulty: Easy (a.k.a. stress-free holiday dessert hero)

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What Makes This Bread Pudding Special

• Brioche bread – gives that melt-in-your-mouth, soft texture.
• Sweet potatoes – add creaminess and natural sweetness.
• Heavy cream + half-and-half – rich, custardy base that guarantees moisture.
• Warm spices – cinnamon, ginger, nutmeg, and allspice bring depth and holiday vibes.
• Overnight soak option – lets the custard sink all the way in for max flavor.

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Ingredient Spotlight: What You Need & Why

• Sweet Potatoes (2 large, about 2 cups mashed): Adds natural sweetness and creaminess.
• Brioche Bread (2 loaves, about 12 cups): Buttery and soft, perfect for soaking.
• Eggs (8): Helps set the custard and hold everything together.
• Sugar (2 cups): Sweetens the pudding while caramelizing on top.
• Half-and-Half (2 cups) + Heavy Cream (2 cups): Double the creaminess, double the flavor.
• Vanilla Extract (2 tsp): Adds warmth and depth.
• Cinnamon (1½ tsp), Ginger (1 tsp), Nutmeg (1 tsp), Allspice (1 tsp): The spice dream team.
• Salt (½ tsp): Balances the sweetness.
• Unsalted Butter (4 tbsp, melted): Enriches the sweet potatoes and adds moisture.

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Step-by-Step Instructions

1. Prepare the sweet potatoes
   Peel, cube, and boil until fork-tender (about 15 minutes). Drain well, mash with melted butter, and stir in half the spices until smooth.
2. Whisk the custard
   In a big bowl, whisk eggs and sugar. Add cream, half-and-half, vanilla, salt, and the rest of the spices. Whisk until smooth and creamy. Stir into the sweet potato mash (chunks are totally fine).
3. Soak the bread
   Pour custard over cubed brioche. Gently fold until bread is evenly coated. Spread into a greased 9×13 dish. Pour any extra custard on top. Cover and let it sit for 30 minutes—or overnight for deeper flavor.
4. Bake
   Bake uncovered at 350°F (175°C) for 40–50 minutes, until the center is set and the top is golden. Tent with foil if it’s browning too quickly.
5. Serve & enjoy
   Let it cool slightly before serving. Top with whipped cream, caramel drizzle, or even a boozy bourbon glaze if you’re feeling fancy.

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Pro Tips for the Best Sweet Potato Bread Pudding

• Use day-old brioche—it soaks up more custard than fresh bread.
• Don’t skip the resting time before baking. It gives the custard time to soak in.
• If baking ahead, underbake slightly, then reheat covered with foil before serving.

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Common Mistakes to Avoid

• Overmixing the custard – keep it gentle so the bread doesn’t break down.
• Overbaking – this pudding should be soft and moist, not dry.
• Skipping salt – that pinch makes all the flavors pop.

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Add-Ons & Variations

• Fold in pecans, walnuts, or raisins for extra texture.
• Swap brioche for challah or French bread if needed.
• Add a maple glaze or cream cheese drizzle for a bakery-style finish.
• Bake them in muffin tins for individual servings.

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Storing & Freezing Tips

• Store at room temperature (covered) for up to 2 days.
• Refrigerate up to 5 days—just reheat in the oven for best texture.
• Freeze for up to 2 months, wrapped tightly. Thaw overnight and warm before serving.

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Serving Suggestions & Pairings

• Serve warm with vanilla ice cream, whipped cream, or caramel sauce.
• Pair with coffee, chai, or hot toddies for cozy vibes.
• Include on a brunch spread with fruit salad and quiche.

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Why You’ll Love This Sweet Potato Bread Pudding

It’s rich, creamy, and spiced just right. It’s a dessert that feels indulgent but still comforting—like a hug in casserole form. Whether you’re making it for the holidays, a dinner party, or just because you had leftover brioche, this dish delivers.

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Before You Go…

If you make this Sweet Potato Bread Pudding, I’d love to see your creations! Tag your photos on Instagram with #the_foodieshaven, leave a comment below sharing how it turned out, and don’t forget to subscribe for more cozy, soul-warming recipes.

Happy Baking,
Chrystal Brown