Sweet Potato Bread Pudding
A delightful dessert that combines sweet potatoes with custard-soaked bread, perfect for cozy gatherings and fall flavors.
Ingredients
For the custard mixture
- 1.25 cups whole milk Adds a rich creaminess to the custard.
- 0.25 cups brown sugar Brings sweetness with a hint of caramel flavor.
- 0.25 cups maple syrup Provides natural sweetness and depth of flavor.
- 4 pieces eggs Acts as a binding agent.
- 2 cups sweet potato, cooked and pureed The core ingredient providing flavor and moisture.
- 1 teaspoon ground cinnamon Essential for warmth and spice.
- 0.5 teaspoon ground ginger Adds a slight kick.
- 0.25 teaspoon grated nutmeg Enhances overall flavor profile.
- 0.25 teaspoon salt Balances sweetness.
- 0.5 pound brioche or challah, cubed (7-8 cups) Provides a rich and fluffy base for the pudding.
Optional for serving
- ice cream Enhances the flavor profile.
- whipped cream Adds a light contrast.
- whiskey butter sauce Adds an indulgent touch.
- caramel sauce Fantastic for sweet lovers.
Instructions
Preparation
- In a large mixing bowl, combine milk, brown sugar, maple syrup, eggs, sweet potato puree, cinnamon, ginger, nutmeg, and salt. Whisk until smooth.
- Add cubed brioche or challah to the mixture and stir gently until the bread is well-coated.
- Lightly grease an 8x8 square baking dish with nonstick spray.
- Pour the bread mixture into the baking dish, ensuring it's evenly spread. Cover with plastic wrap and let it sit for about 30 minutes at room temperature or refrigerate overnight.
Baking
- Preheat your oven to 350°F. Remove the plastic wrap and bake the pudding for about 35-40 minutes, until set around the edges but slightly jiggly in the center.
- Let the bread pudding cool slightly before serving.
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Notes
For best results, use fresh sweet potatoes if possible. You can customize spices and add nuts or fruits for variation. Leftovers can be stored in an airtight container in the fridge for up to three days.