Sweet Potato Bread Pudding

November 8, 2025 - Updated on November 9, 2025

Sweet Potato Bread Pudding

Difficulty Level:

Rated 3 out of 5

Share it

Description

The holidays call for a dessert that makes you pause, just for a moment, to breathe in the warmth that fills the room. Sweet potatoes, brown sugar, and cream come together in a way that feels almost too good to be real, each scent drifting through the air like a soft whisper. The bread soaks up all the flavors, becoming tender and buttery, ready to melt on your tongue, while the cinnamon and nutmeg linger just long enough to make you close your eyes. This Sweet Potato Bread Pudding isn’t loud or showy. It’s slow, deep, and comforting, the kind of sweetness that fills a room before you even take a bite. It’s meant to be eaten warm, shared close, and remembered long after the last spoonful.

FE812806-7A94-4178-9CE9-B74B96A20249DSC02106_jpg Large

Directions

Step 1

Preheat your oven to 400°F. Use a fork to poke holes all around the sweet potatoes. Place them on a baking sheet and bake for 45 to 60 minutes, or until tender when pierced with a fork.

Step 2

While the sweet potatoes are baking, cut a loaf of brioche bread into cubes.

Step 3

To make the topping, combine chopped pecans, softened unsalted butter, and brown sugar. Mix until just combined; you’re looking for a crumbly texture. Set the topping aside for later.

Step 4

Once the sweet potatoes are done, let them cool. Cut them in half and scoop the insides into a large bowl. Mash lightly, just enough to break them down.

Step 5

To the same bowl, add brown sugar, granulated sugar, cinnamon, nutmeg, vanilla extract, and eggs. Mix until everything’s well combined. Next, pour in melted unsalted butter, heavy whipping cream, and milk. Mix again until everything’s thoroughly combined.

Step 6

Pour the sweet potato mixture over the cubed brioche bread. Gently fold to coat each piece of bread evenly. Transfer the mixture to a baking dish, spread it out evenly, and lightly press down on the top to smooth it out.

Step 7

Remember that topping you made earlier? Sprinkle it generously over the bread pudding.

Step 8

Bake at 350°F for 40-45 minutes.

Step 9

While the bread pudding is baking, make your pecan praline sauce. In a saucepan, melt unsalted butter over medium heat. Then, add brown sugar, vanilla extract, chopped pecans, and heavy whipping cream. Stir everything together and bring it to a simmer. Once it starts to bubble, reduce the heat and let it cook for a few minutes, until it has slightly thickened. Remove it from the heat and let it cool; it will continue to thicken as it sits.

Step 10

When the bread pudding is finished baking, remove it from the oven and let it rest for about 10 minutes.

Step 11

Drizzle the warm pecan praline sauce on top.

Step 12

Serve and enjoy!

5 1 vote

Article Rating

0 Comments

Oldest

Newest Most Voted

Inline Feedbacks

View all comments

Ingredients

Bread Pudding
1 loaf of brioche bread, cubed
2 medium-sized sweet potatoes
1 cup brown sugar
1 cup granulated sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon vanilla extract
4 eggs
¼ cup unsalted melted butter
½ cup heavy whipping cream
2 cups milk
Pecan Topping
½ cup chopped pecans
4 tablespoons unsalted butter
¼ cup brown sugar
Pecan Praline Sauce
4 tablespoons unsalted butter
1 cup brown sugar
1 tablespoon vanilla extract
½ cup chopped pecans
1 cup heavy whipping cream