This Sweet Potato Bread Pudding combines soft brioche cubes with creamy mashed sweet potatoes, warm cinnamon, and a splash of bourbon.
Photography by Jim O’Hagan
Styling by Maghan Armstrong
Sweet Potato Bread Pudding
Makes 6 to 8 servings
Ingredients
- ¾ cup golden raisins
- 3 tablespoons bourbon
- 12 ounces brioche or challah bread, cut into 1-inch cubes (about 8 cups)
- 2 cups heavy whipping cream
- 2 cups mashed baked sweet potato (see Kitchen Tip) ½ cup firmly packed light brown sugar
- ¼ cup maple syrup
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ⅓ cup chopped pecans Bourbon Sauce (recipe follows)
Instructions
- In a medium microwave-safe bowl, heat raisins and bourbon on high in 30-second intervals, stirring between each, until mixture begins to steam. Cover and let stand, stirring occasionally, until most of liquid is absorbed, about 1 hour.
- Lightly spray a 2-quart baking dish with baking spray with flour.
- In a large bowl, toss together raisins and any unabsorbed liquid and bread cubes. Arrange in an even layer in prepared pan.
- In another medium bowl, whisk together cream, sweet potato, brown sugar, maple syrup, eggs, vanilla, cinnamon, and salt. Pour cream mixture over bread mixture. Cover and refrigerate for at least 1 hour or up to overnight.
- Preheat oven to 350°.
- Uncover bread pudding. Let stand for 10 to 15 minutes, and top with pecans.
- Bake until golden brown and center is set, 45 to 50 minutes. (Bread pudding should rise during baking and may sink a little as it cools.) Serve warm with Bourbon Sauce.
Bourbon Sauce
Makes about 2 cups
Ingredients
- 1 cup firmly packed light brown sugar
- ¼ cup unsalted butter
- 1 cup heavy whipping cream
- 2 tablespoons bourbon
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, cook brown sugar and butter over medium heat, stirring frequently, until melted and combined. Gradually add cream, stirring until combined. Bring to a boil, stirring frequently. Remove from heat. Whisk in bourbon, salt, and vanilla. Let cool for at least 10 minutes before serving. Best served same day.
Notes
Kitchen Tip
To bake sweet potatoes, pierce the skin all over with a fork, and wrap in foil. Bake at 425° until fork-tender, 45 minutes to 1 hour. Let cool completely before removing the skin and mashing.
To bake sweet potatoes, pierce the skin all over with a fork, and wrap in foil. Bake at 425° until fork-tender, 45 minutes to 1 hour. Let cool completely before removing the skin and mashing.
