Sweet potato bread pudding is an easy fall dessert that is a must have on your holiday dinner table! Top with pecan praline sauce or caramel sauce.

Drizzling sauce on top of vanilla ice cream on top of sweet potato bread pudding.

As we approach baking season, it’s also that time to really start using sweet potatoes.

I feel like this is a veggie that we don’t pay much attention to until the fall and holidays roll around, which is why I want you to check out 35 Creative Sweet Potato Recipes.

Save this collection for later so you can make a variety of dishes and dessert without always going for a sweet potato casserole.

Sweet potato bread pudding in a white square dish with two scoops of of ice cream on top.

One of my favorite parts about bread pudding is that stale bread is the best to use and we don’t have to let it go to waste!

What is Bread Pudding and Why is it Called That?

Bread pudding is a classic dessert made by combining stale or leftover bread with a mixture of milk, eggs, sugar, and various flavorings.

The mixture is then baked until it sets into a custardy, comforting treat.

A square of sweet potato bread pudding on a white plate with vanilla ice cream on top.

It’s called “bread pudding” because it involves using stale or old bread, which would otherwise go to waste.

The “pudding” refers to the soft, custard-like texture of the dish when it’s cooked.

Essentially, it’s a way to make a delicious dessert from simple, leftover ingredients.

Ingredients

milk – any variety will work.
brown sugar – I used light brown sugar.
maple syrup – Honey can also be swapped if needed.
eggs – soaks into the bread and helps to create the pudding texture.
sweet potato – these need to be cooked and pureed first.
Spices: ground cinnamon, ginger, grated nutmeg, and salt.
brioche or challah bread – or you can use a mixture as long as you have 7-8 cups cubed.
Optional for serving: Ice cream, whipped cream, whiskey butter sauce, caramel sauce

Drizzling caramel sauce over top homemade sweet potato bread pudding.

How to Make Sweet Potato Bread Pudding

Cook the sweet potatoes and puree.

Whisk together the milk, brown sugar, eggs, maple syrup, pureed sweet potatoes, and spices in a large mixing bowl.

Add the cubed bread pieces and stir to combine gently so the bread doesn’t fall apart but stir enough that it’s fully coated.

Grease an 8×8 baking dish with non stick cooking spray.

Pour the bread mixture into the dish and arrange evenly.

If there is any leftover custard, pour it over top.

Cover tightly with plastic wrap and let it sit for 30 minutes at room temperature or overnight in the refrigerator.

Remove the plastic wrap, and bake for 35-40 minutes at 350 degrees.

Let the bread pudding cool slightly then serve.

Sweet potato bread pudding in a white dish next to a glass jar of caramel sauce.

Bread Pudding Topping Ideas

Whipped cream
Pecan Praline Sauce
Caramel Sauce
Maple Syrup
Toasted Pecans
Candied Pecans
Vanilla Ice Cream
Powdered Sugar
Cinnamon or Nutmeg Sprinkle
Whiskey or Bourbon Sauce

Tips for Making

Using thicker bread is best.
Don’t skip the soaking time. This adds the most flavor and allows the custard filling to really absorb.
If you can, try to use day-old bread. If you are using fresh, you can roast the cubes in the oven first.

Sweet potato bread pudding on a white plate next to caramel sauce.

How to Store in the fridge

Keep leftover sweet potato bread pudding in an airtight container in the refrigerator for up to 5 days.

How to freeze bread pudding

To freeze, once it has cooled, store it in a freezer bag or container in the freezer for 2 months.

Reheat in the microwave or in the oven at 350 degrees.

Why is my bread pudding so dry?

If your bread pudding comes out dry, it may not have soaked up enough liquid, it was over-baked, or the oven temperature was too high.

Why is my bread pudding runny?

Bread pudding will come out runny if your bread is too fresh or you didn’t bake it long enough.

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