In the world of Thanksgiving desserts there is a divide between those who eat pumpkin pie and those who eat sweet potato pie. I grew up in a sweet potato pie household and only ever saw the pumpkin version at school functions and on TV. I don’t think I even tasted pumpkin pie until college. As it happens, I am not a diehard fan of either pie. They are both just “OK” to me. [Don’t tell my granny I said that.] Whenever asked, I rep #teamsweetpotatopie by default. I like cooking with both ingredients in different ways, though. Now that you’ve read an excerpt from my dessert life story 🙂 , I’ll get to the topic at hand: this bread pudding. I found the original recipe about a year ago on The Flavor Mosaic via Pinterest. It was the first bread pudding I ever made and it turned out wonderfully. So wonderfully that one of my classmates at the time snuck off with about half a pan’s worth at the end of our #Friendsgiving dinner and confessed to me on our graduation day. So, if you doubt the deliciousness of this dish, just hit up Haley and she’ll tell you that this sweet potato praline bread pudding is worth stealing over!
If you know me, you know I tweaked it a bit. My version uses both pumpkin and sweet potato but the sweet potato flavor is what truly comes across. The pumpkin provides a lovely orange color to the whole situation. The praline in the title comes from a sauce similar to my buttery caramel sauce and the praline syrup that topped these banana nut pancakes I made a while back. This recipe makes a BIG bread pudding for a Thanksgiving-type crowd so if you don’t want to produce it for a gathering just cut it in half. I served this version at a #PHamsgiving dinner the other day and it was well-received. *waves to all the Phirst Pham out there* I don’t know how else to say it’s really good, y’all. I’m eating it at this very moment.
Check out these other Thanksgiving desserts:
- Perfect Pumpkin Cheesecake
- Ultimate Autumn Apple Pie
- Pumpkin Apple Spice Cake with Maple Cream Cheese Frosting
- Easy Classic Apple Pie
- Easy Apple Tarts
- Pumpkin Donuts with Cream Cheese Frosting
What’s usually on your Thanksgiving dessert table? Let me know below. Thanks for reading!
- 2 loaves day-old French bread
- 2 large sweet potatoes roasted and skins removed
- 15 ounces canned pumpkin
- 8 eggs
- 2 cups heavy cream
- 2 cups half and half
- 6 tablespoons butter melted
- 2 cups sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon Nutmeg
- dash sea salt
- 1 cup unsalted butter
- 2 cups brown sugar
- 1 1/2 cup Chopped Pecans
- 1 cup heavy cream
Preheat oven to 425 degrees. Poke a few holes in sweet potatoes and place on bottom rack. Bake for about thirty minutes or until softened (but not total mush).
Remove and reset oven to 350 degrees. Cut potatoes in half and scoop out the insides. (Set your potatoes in a bowl of ice for a few minutes to make them easier to handle.)
While the potatoes bake (or cool), tear bread into small (about one-inch) pieces and place in a large, greased or non-stick pan.
In a large bowl, beat eggs with a whisk until uniform. Add sweet potatoes and remaining bread pudding ingredients to the bowl and whisk together well. The batter will have some chunks of sweet potato. The full recipe will nearly fill your bowl, so stir carefully and add ingredients one or two at a time, if necessary.
Spoon batter over bread pieces until all are covered. Then, use a small spoon to fully incorporate batter fully throughout the bread. This will be a bit messy. Bake for about an hour and a half.
While that bakes, melt the butter for the praline sauce in a small saucepan over medium-low heat.
Add brown sugar and cream. Stir well. Bring to a boil then simmer for five minutes to allow sauce to thicken. Turn off heat and stir in pecans.
When ready to serve, you can either spoon the sauce all over the bread pudding before cutting or ladle it on the individual portions. Both ways work fine but the first is easiest with a large crowd.
Adapted from Flavor Mosaic.