Go Back
+ servings
Sweet Potato Praline Bread Pudding is the most delicious and decadent Southern dessert that is perfect for Thanksgiving dinner. Recipe by Dash of Jazz

Sweet Potato Praline Bread Pudding

Decadent southern sweet potato bread pudding topped with pecan praline sauce

Course Dessert
Cuisine American
Keyword dessert for a crowd, praline sauce for bread pudding, Southern praline sauce, sweet potato bread pudding recipes, sweet potato dessert, thanksgiving bread pudding, Thanksgiving dessert idea
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 20 servings


Bread Pudding

  • 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
  • ½ teaspoon nutmeg
  • ½ teaspoon sea salt

Praline Sauce

  • 1 cup unsalted butter
  • 2 cups brown sugar
  • 1 ½ cup pecan halves or chopped pecans
  • 1 cup heavy cream


  1. 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).
  2. 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.

  3. 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.)

  4. 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.

  5. 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.

  6. While the bread pudding bakes, melt the butter for the praline sauce in a small saucepan over medium-low heat.

  7. 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.

  8. 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 Notes

Recipe adapted from the Flavor Mosaic's Pumpkin Praline Bread Pudding.