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 die-hard 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.
If you’re planning Thanksgiving dinner, make sure to pick up my Flawless Thanksgiving Guide. It will make your life much easier this time of year!
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!
Notes on Making Sweet Potato Bread Pudding
- You have options when serving this bread pudding. One (easier) way is to pour the praline sauce over all the bread pudding at once. Or you can spoon bread pudding on each piece as it’s cut. This option is better for when all the bread pudding isn’t served or eaten at once.
- Chunks of sweet potato are OK in this sweet potato bread pudding. But if that isn’t your thing, run the roasted sweet potatoes through a blender or food processor for a smoother texture.
- This sweet potato bread pudding recipe makes enough for a large crowd and can be easily halved for smaller gatherings.
How to Freeze Bread Pudding
Wondering can you freeze bread pudding? You can! Here’s how to do it for the best results.
- To freeze this sweet potato bread pudding, allow it to fully cool after baking and don’t pour the praline sauce over top.
- Cut the bread pudding into serving size portions and wrap them in plastic wrap (or place in zip-top freezer bags) then again in foil. I recommend then placing all the servings into freezer-safe tupperware.
- The bread pudding should keep in the freezer for about two months.
- To reheat an individual serving, place it in the fridge to thaw overnight then heat in the microwave for up to one minute.
- Serve with praline sauce.
I hope you’ll try this sweet potato praline bread pudding at your next gathering. And sharing is caring so be sure to pin this recipe on Pinterest. Thanks for reading!
P.S. more Thanksgiving dessert recipes:
Decadent southern sweet potato bread pudding topped with pecan praline sauce
- 2 large sweet potatoes roasted and peeled
- 2 loaves day-old French bread
- 8 eggs
- 2 cups sugar
- 15 ounces canned pumpkin puree
- 2 cups heavy cream
- 2 cups half and half
- 6 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1 cup unsalted butter
- 2 cups brown sugar
- 1 1/2 cup pecan halves or 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).
While the potatoes roast, prep the bread pudding ingredients: tear bread into small (about one-inch) pieces and place into a non-stick oblong baking dish. Set aside.
Remove sweet potatoes and reset oven to 350 degrees. Cut potatoes in half and scoop out the insides. (You can place your sweet potatoes in the freezer for a few minutes to make them easier to handle.)
Whisk together egg in a large bowl until uniform. Mix in sugar, pumpkin puree, heavy cream, half and half, butter, vanilla extract, cinnamon, nutmeg, and sea salt. Stir in cooled sweet potatoes. The mixture will have some chunks of sweet potato, which is OK.
Pour mixture over pan of torn bread pieces and use a spoon or rubber spatula to mix and spread the mixture until all pieces are evenly coated and the top is relatively flat and even. Place pan in oven to bake for about an hour and thirty minutes.
While the bread pudding bakes, melt the butter for the praline sauce in a small saucepan over medium-low heat.
Add brown sugar and cream and stir until mixture in uniform. Bring to a boil then simmer for five to 10 minutes in order to allow sauce to thicken. Remove from 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.
Recipe adapted from the Flavor Mosaic’s Pumpkin Praline Bread Pudding.