Imagine a dessert that combines the rich, velvety sweetness of sweet potatoes with the warm, comforting embrace of bread pudding - and then elevates it with a decadent praline twist! This Sweet Potato Praline Bread Pudding is not just a recipe; it's a culinary experience that will transform your ordinary dessert into an extraordinary moment of pure bliss. Perfect for cozy family gatherings or when you want to impress your guests with a show-stopping finale to your meal, this recipe promises to become your new favorite indulgence.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 cups cubed bread
- 2 cups mashed sweet potatoes
- 2 cups milk
- 1/2 cup brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 cup chopped pecans
- 1/4 cup maple syrup
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray to prevent sticking.
- In a large mixing bowl, combine the cubed bread and mashed sweet potatoes. Gently mix until the bread is evenly coated with the sweet potatoes.
- In another bowl, whisk together the milk, brown sugar, eggs, vanilla extract, and cinnamon until well combined. Make sure the mixture is smooth and the sugar is dissolved.
- Pour the milk mixture over the bread and sweet potato mixture. Stir gently to ensure all the bread cubes are soaked in the liquid. Allow the mixture to sit for about 10 minutes, letting the bread absorb the liquid.
- While the bread is soaking, chop the pecans if they are not already chopped. You can toast them in a dry skillet over medium heat for about 5 minutes until fragrant, but this step is optional.
- After the bread has soaked, fold in the chopped pecans and maple syrup, mixing gently to combine.
- Transfer the mixture to the prepared baking dish, spreading it out evenly. Use a spatula to press it down lightly to ensure it holds together during baking.
- Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Once baked, remove the bread pudding from the oven and let it cool for about 10-15 minutes before serving. This will help it set up a bit more.
- Serve warm, optionally drizzling with additional maple syrup or a scoop of vanilla ice cream for an extra treat.
Tips
- Use day-old bread for the best texture - slightly stale bread absorbs the custard mixture more effectively.
- Toast your pecans before adding them to enhance their nutty flavor and add depth to the dessert.
- For extra richness, consider using whole milk or even half-and-half instead of regular milk.
- Let the bread soak in the custard mixture for at least 10 minutes to ensure maximum flavor absorption.
- Check the pudding's doneness by inserting a knife - it should come out clean with just a few moist crumbs.
- Allow the pudding to rest for 10-15 minutes after baking to help it set and make serving easier.
- Serve warm with a scoop of vanilla ice cream or a drizzle of additional maple syrup for an extra luxurious touch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 9g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 85mg
