Old Fashion Sweet Potato Bread Pudding With Maple Sauce
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Old Fashioned Sweet Potato Bread Pudding – rich, fragrant, warm bread custard mixed with smooth bites of tender sweet potatoes, layered with the flavors of vanilla, nutmeg, and cinnamon, just like grandma’s kitchen. The only way to “top” (pun intended) this old-fashioned sweet potato pudding is with my rich, buttery maple sauce. It’s love at first bite~!
Some of us spend our youth trying to find the biggest, newest, best, up-and-coming experience, gadget, and even cuisine. Then with a bit of maturity, we gain an appreciation for the comforting aspects of our “wonder years.”
Dare I say, old-fashioned flavor and simple goodness?
That’s what this easy to prepare and decadently rich, sweet potato bread pudding, flavor festival for your tongue, is all about. Reminiscent of a simpler time, your family will love waking up to the aroma of this glorious bread pudding baking and aromatic maple sauce bubbling on the stove.
This versatile sweet potato bread pudding with maple sauce can be served as a breakfast casserole or a dessert. No matter when you enjoy it, you’ll “wonder” why you hadn’t made it sooner!
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Why You Should Make This Sweet Potato Bread Pudding With Maple Sauce
- Easily prepared in 1 hour
- Served as either a dessert or breakfast casserole
- Tastes just as wonderful reheated/leftover
What You Need To Make This Sweet Potato Bread Pudding Recipe
Ingredients for the Sweet Potato Bread Pudding
- 9 c Choice of bread (we used focaccia) (torn in 1 inch squares; brioche, baguette, Italian, focaccia)
- 3 c Sweet potatoes (cut in 1- inch chunks)
- 4 c Half and half (can use milk but will be less rich)
- 1 1/2 c Granulated white sugar
- 8 lg Egg yolks (room temperature)
- 1 tbsp Vanilla extract
- 1/2 tsp Ground cinnamon
- 1 1/4 tsp Ground nutmeg; divided (divided 1/2, 3/4)
- 3 tbsp Granulated white sugar
- 6 tbsp Butter (cut into 1/4 inch pieces and chilled)
Ingredients for the Maple Sauce
- 1 c Brown sugar (packed)
- 1/2 c Butter
- 1/2 c Half and half
- 1 tsp Maple extract
Equipment Needed
- 9” x 13” baking dish
- Baking Sheet with Rim
- Egg Yolk Separator
- Mixing bowls
- Wire Whisk
- Aluminum foil
- Saucepan
Helpful Items for Making This Recipe
SWEEJAR Ceramic Bakeware Set, Rectangular Baking Dish Lasagna Pans for Cooking, Kitchen, Cake Dinner, Banquet and Daily Use, 11.8 x 7.8 x 2.75 Inches of Baking Pans (Red)
Whisk,Whisks for Cooking,12 inch Stainless Steel Whisk,Kitchen Utensils Wire Whisk Balloon Whisk, Use for Cooking, Blending, Whisking, Beating, StirringCAMKYDE Egg Separator Food Grade Stainless Steel Egg Yolk White Separation Tool （Red）
How to Make Old Fashioned Sweet Potato Bread Pudding With Maple Sauce
- Pre-heat oven to 450 degrees. Coat a 9“ x 13” baking dish with non-stick spray.
- On a rimmed baking sheet spread the torn bread pieces out in a single layer. Bake the pieces until crisped and brown to dry out. Cool completely. Reduce oven temperature to 300 degrees.
- In a large bowl whisk together the half and half, sugar, egg yolks, vanilla, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg. Add the toasted bread and toss until evenly coated. Let sit, tossing occasionally, until the bread begins to absorb the liquid and softens, approximately 20-30 minutes.
- Add a small amount of water to sweet potato chunks and microwave for about 4-5 minutes to soften (leaving just slightly al dente.
- Pour half of the bread mixture into the prepared baking dish. Layer the sweet potato pieces and then pour the remaining bread mixture on top. Cover with foil and bake for 45 minutes.
- Meanwhile in a small bowl mix the remaining nutmeg and 3 tbsp of granulated white sugar. Using your fingers work the butter into the sugar mixture forming pieces the size of small peas.
- Remove foil from the bread pudding and sprinkle with the nutmeg-butter mixture. Rotate the dish and continue to bake uncovered until the custard is set. Approximately 25 minutes.
- Increase the oven temperature back to 450 and bake until the top is crisp and golden, about 10 minutes. Let the bread pudding cool for 30 minutes.
How to Make the Maple Sauce
- In a saucepan over medium heat melt the sugar and butter together, bringing to a boil.
- Whisk in Half and Half and maple extract. Pour over bread pudding and serve.
Tips for Making This Warmly Spice Dessert
- Always crack one egg at a time into a small bowl, then combine in another bowl to avoid breaking a bad egg into the rest of the ingredients.
- Don’t throw away those egg whites; freeze for use in the future! 2 tablespoons of egg whites are equal to one large egg white.
- Depending on the type of bread you use and the moisture content, check and stir the bread pieces every 3 minutes or so.
Substitutions and Variations
- Add 3/4 cup of your favorite chopped nuts
- Use maple syrup in place of sugar and maple extract
- Canned sweet potatoes (nicknamed “yams”) can be used in place of the fresh yams/sweet potatoes.
What Can I Serve With the Bread Pudding?
- Coffee, espresso or latte
- Non-Alcoholic Eggnog
- Pumpkin Spice Latte
Sweet Potato Bread Pudding FAQs
How many sweet potatoes do I need to make 3 cups?
It takes about 1 1/4 medium sweet potatoes for a cup of cubed potato. You should be safe with 4 medium or 3 of these large root tubers to get three cups for this recipe.
Are yams and sweet potatoes the same?
In the US, usually yes. “Yams” are a nickname for the sweet potato here in the states, but all canned “yams” will indicate it is actually a sweet potato on the label.
Sweet potatoes consist of orange, purple, or white flesh with reddish-brown skin. They are considered a tuberous root, whereas yams are similar to regular potatoes because they are a “stem” tuber.
A yam is indigenous to Africa and has white, starchy flesh and a harder, almost tree-bark-like brown skin. The taste is innocuous and will usually take on the flavor of the dish.
Still not sure what you’re holding in your hand? A sweet potato will have a fine root on the skin like carrots or beets. Yams develop “eyes” just like a regular ole Idahoan.
The most important distinction…you got it, a sweet potato is “sweet” and best suited to old-fashioned sweet potato bread pudding!
We don’t use a microwave; how should I prepare the sweet potatoes for this bread pudding?
If you do not have a microwave, you can cook the sweet potatoes in a covered saucepan in about 3/4 cup of water until just slightly soft.
The recipe says to let the bread cool before tossing in the custard; do the sweet potatoes need to be cooled before adding?
Yes, the sweet potatoes should be cooled to room temperature before adding to the milk.
Can you use leftover baked sweet potatoes in this recipe?
Yes, leftover baked sweet potatoes can be used in this recipe. Simply scoop out of the peeling.
What can I do with all the leftover egg whites?
The leftover egg whites can be used in so many ways. You can make meringues, use in omelets for a healthier choice, use in recipes calling for egg whites only, such as angel food cake. The egg whites can be stored in the fridge for about 3 days or in airtight containers in the freezer for about 3 months.
How can I tell if the Sweet Potato Bread Pudding is done?
When the sweet potato bread pudding is done, the liquid will have come together in a custard consistency.
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Sweet Potato Bread Pudding w/Maple Sauce
Equipment
- 9 x 13 baking pan, measuring cup, measuring spoons, cutting board, knife, wire cooling rack
Ingredients
Sweet Potato Bread Pudding
- 9 c Choice of bread (we used focaccia) (torn in 1 inch squares; brioche, baguette, Italian, focaccia)
- 3 c Sweet potatoes (cut in 1- inch chunks)
- 4 c Half and half (can use milk but will be less rich)
- 1 1/2 c Granulated white sugar
- 8 lg Egg yolks (room temperature)
- 1 tbsp Vanilla extract
- 1/2 tsp Ground cinnamon
- 1 1/4 tsp Ground nutmeg; divided (divided 1/2, 3/4)
- 3 tbsp Granulated white sugar
- 6 tbsp Butter (cut into 1/4 inch pieces and chilled)
Maple Sauce
- 1 c Brown sugar (packed)
- 1/2 c Butter
- 1/2 c Half and half
- 1 tsp Maple extract
Instructions
How to Make Sweet Potato Bread Pudding
- Pre-heat oven to 450 degrees. Coat a 9“ x 13” baking dish with non-stick spray.
- On a rimmed baking sheet spread the torn bread pieces out in a single layer. Bake the pieces until crisped and brown to dry out. Cool completely. Reduce oven temperature to 300 degrees.
- In a large bowl whisk together the half and half, sugar, egg yolks, vanilla, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg. Add the toasted bread and toss until evenly coated. Let sit, tossing occasionally, until the bread begins to absorb the liquid and softens, approximately 20-30 minutes.
- Add a small amount of water to sweet potato chunks and microwave for about 4-5 minutes to soften (leaving just slightly al dente.
- Pour half of the bread mixture into the prepared baking dish. Layer the sweet potato pieces and then pour the remaining bread mixture on top. Cover with foil and bake for 45 minutes.
- Meanwhile in a small bowl mix the remaining nutmeg and 3 tbsp of granulated white sugar. Using your fingers work the butter into the sugar mixture forming pieces the size of small peas.
- Remove foil from the bread pudding and sprinkle with the nutmeg-butter mixture. Rotate the dish and continue to bake uncovered until the custard is set. Approximately 25 minutes.
- Increase the oven temperature back to 450 and bake until the top is crisp and golden, about 10 minutes. Let the bread pudding cool for 30 minutes.
How to Make the Maple Sauce
- In a saucepan over medium heat melt the sugar and butter together, bringing to a boil.
- Whisk in Half and Half and maple extract. Pour over bread pudding and serve.
