Go Back

Sweet Potato Bread Pudding

Print

Ingredients

  • 2 large Sweet Potatoes boiled, peeled, and mashed (about 2 cups)
  • 2 loaf Brioche Bread (about 12 cups) cut into 1-inch cubes
  • 8 Eggs
  • 2 cup Sugar
  • 2 cups Half-and-Half
  • 2 cups Heavy Cream
  • 2 tsp Vanilla Extract
  • 1½ tsp Cinnamon
  • 1 tsp Ground Ginger
  • 1 tsp Allspice
  • 1 tsp Nutmeg
  • 1/2 tsp Salt
  • 4 tbsp unsalted butter melted

Instructions

Prepare the sweet potatoes

  • Peel and cube the sweet potatoes, then boil until fork-tender (about 15 minutes). Drain well, then mash in a large bowl with the melted butter. Stir in ½ teaspoon each of cinnamon, nutmeg, ginger, and allspice until smooth.

Sweet Potato Custard

  • In another large mixing bowl, whisk the eggs and sugar until smooth. Add the half-and-half, heavy cream, vanilla, and salt, whisking until fully combined and creamy. Stir the custard into the sweet potato mixture until well incorporated. The custard may have small chunks of sweet potato, which is perfectly fine.
  • Pour the sweet potato custard mixture over the cubed bread and gently fold until all the bread is evenly coated and soaked. Transfer the mixture into a greased 9x13-inch baking dish, spreading it evenly. If any custard remains, pour it over the top. Cover with plastic wrap and let rest at room temperature for 30 minutes, or refrigerate overnight for deeper flavor.

Bake

  • Bake uncovered at 350°F for 40–50 minutes, or until the center is set and the top is golden brown.

Serve

  • Allow to cool slightly before serving. Enjoy warm with whipped cream, caramel sauce, or a drizzle of bourbon glaze.