Recipe Remix: Sweet Potato Bread Pudding

Okay, I have to start this post with a confession: I never liked bread pudding growing up. No, seriously! Bread pudding was one of those desserts that I just didn’t get into…until I got older. That’s when I started to get a sincere appreciation for this ultra-sweet treat. So when I heard that this recipe combined my favorite sweet potatoes and bread pudding, I knew I had to try it! And you should too!

RELATED: Recipe Remix: Grandma’s Perfect Sweet Potato Pie

Here’s the sweet potato bread pudding recipe.

INGREDIENTS:

Bread Pudding

1 3/4 cups whole milk
1/2 cup firmly packed light brown sugar
1⁄3 cup brandy
1⁄4 cup unsalted butter, melted
3 tablespoons cane syrup or maple syrup
1 1⁄2 teaspoons pumpkin pie spice
1 teaspoon orange zest
1⁄2 teaspoon salt
6 large eggs
3 cups sweet potato purée (boiled and mashed sweet potatoes)
1 (12-ounce) loaf of day-old French bread, cut into 1-inch cubes
1⁄2 cup chopped pecans

RELATED: Remix Your Recipe: Sweet Potato Casserole

From our partner

Do you still have gout symptoms even though you're taking medication? You’re not alone. The Kadence study is a clinical research study for adults with uncontrolled gout. Learn More

Vanilla Bean Custard Sauce

2 tablespoons sugar
2 large egg yolks
1⁄2 cup whole milk
1⁄2 cup heavy whipping cream
1⁄8 teaspoon salt
1 vanilla bean, split lengthwise, seeds scraped and reserved

INSTRUCTIONS:

Spray a 2 1⁄2-quart shallow baking dish with nonstick cooking spray. Set aside.

In a large bowl, whisk together milk, brown sugar, brandy, melted butter, cane or maple syrup, pumpkin pie spice, zest, salt, eggs, and sweet potato until combined.

Stir in bread and pecans. Pour mixture into prepared dish. Cover with aluminum foil, and refrigerate for

From our partner

People 16+ years old struggling with lupus: Find out if the PHOENYCS FLY Study may be for you. Study-related care provided at no cost.

1 hour and 30 minutes.

Preheat oven to 375°.

Bake for 30 minutes. Uncover, and bake until lightly browned and set, 15 to 20 minutes more. Let stand 15 minutes before serving. Serve with Vanilla Bean Custard Sauce.

RELATED: Southern Bread Pudding With Bourbon Sauce

In a medium bowl, whisk together sugar and egg yolks until well combined. In a medium saucepan, combine milk, cream, salt, and reserved vanilla bean seeds. Bring to a simmer over medium heat, whisking constantly. Remove from heat.

Gradually add half of hot milk mixture to yolk mixture, whisking constantly. Whisk yolk mixture into remaining milk mixture in pan.

Cook, whisking constantly, over medium heat, until thickened and bubbly, 2 to 3 minutes. Transfer to a medium bowl; let cool completely. Refrigerate until chilled.