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sweet potato bread pudding with caramel sauce
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Sweet Potato Bread Pudding w/Maple Sauce

Sweet, spicy bread pudding with sweet potatoes and caramel sauce.
Course Dessert
Cuisine American
Keyword bread pudding recipes, bread pudding, sweet potato desserts, comfort foods, sweet potato recipes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 people
Calories 719kcal

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.

Nutrition

Serving: 1slice | Calories: 719kcal | Carbohydrates: 106g | Protein: 15g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 125mg | Sodium: 640mg | Potassium: 344mg | Fiber: 4g | Sugar: 38g | Vitamin A: 4377IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 4mg