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baked bread pudding in a baking dish

Sweet Potato Bread Pudding with Maple Sauce


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Description

Classic bread pudding is amplified with the addition of creamy sweet potatoes, fall spices, and the most delicious maple sauce!!


Ingredients

Scale

Sweet Potato Bread Pudding

  • 9 cups bread (torn into 1-inch pieces)
  • 3 cups chopped sweet potatoes (cut in 1-inch chunks)
  • 4 cups half and half
  • 1 1/2 cups granulated white sugar
  • 8 large egg yolks (room temperature)
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 teaspoon ground nutmeg (divided)
  • 3 tablespoons granulated white sugar
  • 6 tablespoons butter (cut into 1/4 inch pieces and chilled)

Maple Sauce

  • 1 cup packed light brown sugar
  • 1/2 cup butter
  • 1/2 cup half and half
  • 1 teaspoon maple extract

Instructions

  1. Preheat oven to 450 degrees. Coat a 9“ x 13” baking dish with non-stick spray. 
  2. 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. 
  3. 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. 
  4. Add a small amount of water to sweet potato chunks and microwave for about 4-5 minutes to soften (leaving just slightly al dente.
  5. 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. 
  6. 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. 
  7. 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. 
  8. 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.  
  9. In a saucepan over medium heat melt the sugar and butter together, bringing to a boil. 
  10. Whisk in Half and Half and maple extract. Pour over bread pudding and serve.

Notes

I used focaccia in this recipe, but you can use any day old bread – brioche, baguette, Italian, etc. For an extra boost of flavor, you can use a cinnamon swirl bread.