Sweet Potato Praline Bread Pudding
Classic bread pudding amplified with the addition of creamy sweet potatoes, fall spices, and the most heavenly pecan praline sauce!
Ingredients
Bread Pudding:
- 8 ounces day-old torn/cubed bread*
- 1 cup cooked and mashed sweet potato
- 4 Tablespoons salted butter melted
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 4 eggs
- 2 cups whole milk
- ½ cup heavy cream
- 1 teaspoon vanilla
Pecan Praline Sauce:
- 1 cup whole pecans toasted
- 5 Tablespoons unsalted butter
- 1 cup brown sugar
- 2 Tablespoons all-purpose flour
- ½ cup corn syrup
- ½ cup heavy cream
- 1 teaspoon vanilla
Cinnamon-Sugar:
- 2 Tablespoons granulated sugar
- ½ teaspoon cinnamon
Instructions
Make the Bread Pudding:
- Spray an 8-inch baking dish with nonstick cooking spray. Place the bread cubes in the dish.
- In a medium bowl, stir the sweet potato, butter, sugars, and spices together until combined. Add the eggs, one at a time, beating well after each addition. Stir in the milk, heavy cream, and vanilla, then pour mixture evenly over the bread.
- Use a spatula to gently press and submerge the bread into the custard, making sure that all bread is soaked. Refrigerate at least 2 hours, or overnight**.
- Preheat the oven to 350ºF. In a small bowl, combine the sugar and cinnamon. Sprinkle evenly over the bread pudding. Bake for 40-50 minutes. Remove from the oven and allow to cool for at least 20 minutes.
Make the Praline Sauce:
- Coarsely chop the pecans; set aside. In a medium saucepan over medium heat, melt the butter. Stir in the sugar, flour, and corn syrup until combined. Bring mixture to a boil and continue stirring for 3 minutes. Add the cream and cook for an additional minute, stirring constantly. Remove saucepan from heat, stir in the vanilla, then fold in the chopped pecans.
- Serve bread pudding with a drizzle of pecan praline sauce.
Notes
*I used a rustic baguette.
**I made my bread pudding and refrigerated it overnight. Since most of the liquid had been soaked up by the next day, I drizzled about 1/2 cup more milk over the entire dish to make sure it would be extra moist.