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Sweet Potatoes Bread Pudding Recipe

by Khadija Tahir
Published: Last Updated on 391 views
Sweet Potatoes Bread Pudding - Recipe

Sweet potatoes bread pudding is a warm and comfortable fall and winter sweet that is not difficult to make! Consoling and somewhat sweet, serve this straightforward pastry with a major touch of new cardamom whipped cream for a genuine delight.

The incredible thing about sweet potatoes bread pudding is that it isn’t just so ameliorating, yet entirely it’s so flexible! You can get exceptionally innovative and utilize various sorts of bread, anything that milk you have close by, and attempt different flavor mixes.

This natural Sweet potato bread pudding is ideally suited for fall and winter. Notwithstanding the somewhat sweet custard, a touch of ground cardamom truly hoists the dish to something uniquely great. It’s utilized both in the bread pudding itself and in the whipped cream which trims it.

The little dark spots of cardamom in the whipped cream seem as though new vanilla beans yet rather offer a totally startling turn. It gives an extraordinary foundation note that doesn’t overpower the dish.

Fixing Notes


You can make yam bread pudding regardless of the coverings left on the bread. The kind of bread is truly adaptable. Utilize standard white bread, crustier Italian bread, challah, brioche, and sweet rolls, and the sky is the limit from there. For these photographs, I utilize Portuguese sweet bread however frequently settle on hard Italian bread (and I leave the hulls on).

In the event that your bread isn’t extremely flat, cut it into shapes and permit the bread blocks to dry out at room temperature the entire day or short-term. On the other hand, daintily toast them on a sheet dish in a 350°F broiler until dry, around 10 to 15 minutes.

Sweet Potatoes Bread Pudding Puree 

Is it a yam or a sweet potato? In the US, the names are frequently utilized reciprocally albeit actually they aren’t generally utilized accurately. For your yam puree utilize touchy yams with orange tissue (at times marked “sweet potatoes” in grocery stores).

Before, I have likewise made this with Okinawan purple yams which work perfectly and yield a ravishing purple tone! Broil your yams at 400°F for around 50 minutes or until they are handily penetrated with a fork. Then, at that point, strip and puree until smooth.


You could involve any sort of milk in this recipe. I typically utilize low-fat milk which works extraordinary on the grounds that the yam puree really thickens it up. The higher the fat substance of the milk, the more extravagant your bread pudding will taste.

Another article The Things You Should Know About Roll Ice Cream

Step-by-step Instructions to Make Sweet Potatoes Bread Pudding

Place the broiler rack in the focal point of the stove, and preheat to 350°F. Margarine a 9 by 13-inch baking dish and orchestrate the old bread shapes in the dish.

Whisk the yam puree, earthy-colored sugar, eggs, cardamom, and cinnamon together in an enormous bowl. Then rush in the milk until very much joined and smooth

Pour the combination equally over the bread shapes in the baking dish, pushing down with your hands or the rear of a spoon, ensuring that all the bread gets lowered and begins absorbing the custard.

Douse for 10 to 15 minutes and afterward put the baking dish on the stove. Prepare until the filling is set and the top is delicately sautéed and crusted around 45 to 50 minutes. The best visual line for doneness is the point at which the bread pudding puffs up uniformly. It will flatten as it cools.

In the meantime, beat the weighty cream to medium pinnacles. Beat in the sugar and ground cardamom to medium-firm pinnacles. Serve the bread pudding warm with new cardamom whipped cream


I typically cut my bread pudding into squares to serve however you could scoop it up for a more rural look. Store extras in a water/airproof compartment in the cooler for up to a couple of days. Warm extra pieces in a 350°F broiler until warmed through.

You can undoubtedly supplant the yam puree with pumpkin puree to make pumpkin bread pudding. Similar flavors will work, yet you may likewise expand the cinnamon all things considered, and add some other warm fall flavors like ground cloves, ground ginger, and ground nutmeg.

I for the most part measure my bread shapes in volume as opposed to weight on the grounds that various sorts of bread have different densities and can weigh in an unexpected way.

Assuming your bread is exceptionally thick (like rural craftsman bread or French bread) you might need to give it an additional chance to absorb the custard completely prior to baking. The sweet bread I use in these photographs is light and cushioned and doesn’t call for much investment by any means.

Fixings of Sweet Potatoes Bread Pudding

Bread Pudding

  • Unsalted spread for the baking dish
  • 10 cups lifeless ½-inch bread solid shapes
  • 1 cup sweet potato puree
  • ½ cup stuffed light earthy colored sugar
  • 4 huge eggs
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • 3 cups milk

Cardamom Whipped Cream

  • ½ cup weighty cream
  • 1 ½ teaspoon granulated sugar
  • ¼ teaspoon ground cardamom


Calories: 445kcal | Starches: 72g | Protein: 14g | Fat: 12g | Soaked Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 113mg | Sodium: 58mg | Potassium: 52mg | Fiber: 4g | Sugar: 12g

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