Description
Sweet Potato Pecan Bread Pudding is a rich, comforting dessert combining tender mashed sweet potatoes, crunchy pecans, and soft bread cubes baked to golden perfection. Spiced with cinnamon and nutmeg, it offers a warm, cozy flavor perfect for fall or holiday gatherings.
Ingredients
Scale
Sweet Potato Mixture
- 2 cups sweet potatoes, peeled and cubed
- 2 cups milk, whole or 2%
- 4 large eggs
- 1 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- A pinch of salt
Main Ingredients
- 4 cups bread cubes, preferably stale or day-old
- 1 cup pecans, chopped
- Butter, for greasing the baking dish
Instructions
- Prepare Sweet Potatoes: Preheat the oven to 400°F (200°C). Boil the cubed sweet potatoes in water for 15-20 minutes until tender. Drain and mash them well, then set aside.
- Prepare Bread Cubes: Cut stale or day-old bread into cubes and transfer into a large mixing bowl.
- Make Custard Mixture: In a separate bowl, whisk together milk, eggs, brown sugar, cinnamon, vanilla extract, nutmeg, and salt until smooth. Stir in the mashed sweet potatoes until fully combined.
- Combine Ingredients: Pour the custard mixture over the bread cubes and chopped pecans. Gently fold the mixture to coat the bread evenly. Let it sit for 15-20 minutes to allow the bread to soak up the custard.
- Bake the Pudding: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter. Pour the soaked bread mixture into the prepared dish and bake for 45-50 minutes, or until the top is golden brown and the pudding is set.
- Cool and Serve: Remove from oven and let the bread pudding cool for 10 minutes before serving. Optionally, drizzle with maple syrup or serve with whipped cream or ice cream for extra indulgence.
Notes
- Use stale or day-old bread for better absorption of the custard.
- If you prefer a nuttier flavor, toast the pecans lightly before mixing.
- For a dairy-free option, substitute milk with almond or oat milk and use a suitable egg replacer.
- Letting the bread soak for 15-20 minutes ensures a moist and tender texture.
- Store leftovers covered in the refrigerator for up to 3 days; reheat well before serving.
