Description
This Sweet Potato Bread Pudding is loaded with big-time flavor and decadence. There’s nothing quite like this sweet potato-forward bread pudding recipe, y’all. An easy custard base with warm spices, sweet potato essence, and pecans marries with cubed French bread. The bread pudding is finished with a rich, indulgent maple rum sauce that will make you holla! It’s the perfect dessert for the holidays and beyond!
Ingredients
For the sweet potato bread pudding:
- 1 loaf of day-old French bread (about 14 ounces)- cut into cubes
- 4 large eggs
- 1 ½ cups whole milk
- 1 cup heavy whipping cream
- 1 cup sweet potato puree
- 1 cup packed dark brown sugar
- ½ cup (1 stick) salted butter, melted & slightly cooled
- ¾ cup chopped pecans
- 1 tablespoon vanilla essence (extract or paste)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
For the maple rum sauce:
- ½ cup (1 stick) salted butter
- 1 (14-ounce) can sweetened condensed milk
- ½ cup heavy whipping cream
- ¼ cup packed dark brown sugar
- 1 tablespoon maple extract
- ¼ cup rum- I use Myers’s dark rum
For serving bread pudding– optional:
- Vanilla ice cream, whipped cream & chopped pecans, as desired.
Instructions
- Place the cubed/torn bread into a large bowl and set aside. Then grease a 10×10-inch (or similarly large baking vessel) baking dish with butter or cooking spray and set aside.
- In another medium bowl, combine the eggs, milk, heavy cream, sweet potato puree, brown sugar, melted butter, pecans, vanilla essence, cinnamon, and nutmeg. Whisk the custard mixture well to thoroughly combine.
- Pour the custard mixture over the bread and use a spatula or your hands (fitted with disposable gloves, if desired) to toss until combined- ensuring the bread pieces are well saturated with the custard mixture. Set the bowl aside to rest and soak.
- Meanwhile, place an oven rack in the center position, and then preheat the oven to 350°F. When the oven is preheated, empty the soaked bread into the prepared baking dish.
- Bake the bread pudding at 350°F for 50 minutes to 1 hour, or until the custard is set and the bread and edges are golden brown. Set the dish aside to cool while you prepare the maple rum sauce.
- For the maple rum sauce: In a small saucepan over medium heat, combine the butter, condensed milk, heavy cream, and brown sugar. Briefly stir the mixture to semi-combine. Let the mixture cook, stirring occasionally, until the butter has melted. Then increase the heat to medium-high and bring the sauce to a gentle boil. Once achieved, remove the sauce from heat. Then stir in the maple extract + rum until fully incorporated.
- Next, evenly pour half of the maple rum sauce over the bread pudding. Let it sit for at least 30 minutes to cool and set. Pour the remaining sauce into a small ramekin or mason jar to save for serving.
- Slice the bread pudding into wedges and serve warm or at room temperature, passing the remaining maple rum sauce over bread pudding servings as desired. [Note: The rum sauce may thicken as it cools. To remedy, reheat in the saucepan over low heat or in the microwave- as needed]. For an extra pop of deliciousness, top pudding with a scoop of vanilla ice cream or a dollop of whipped cream, and garnish with chopped pecans, if desired. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.