Best 4 Sweet Potato Bread Pudding Recipes

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Indulge in the delectable Sweet Potato Bread Pudding, where flavors harmoniously blend to create a symphony of tastes. This comforting dish, rooted in Southern cuisine, is a testament to the culinary magic that arises from simple, wholesome ingredients. As you embark on this culinary journey, you'll encounter a delightful array of recipes that cater to various dietary preferences and skill levels. From the classic Sweet Potato Bread Pudding, boasting a rich, custardy filling nestled within a tender, slightly crispy bread exterior, to its vegan counterpart, crafted with plant-based alternatives, each recipe promises a unique gustatory experience. Explore the gluten-free version, where almond and coconut flours unite to create a symphony of flavors and textures. And for those seeking a touch of indulgence, the Sweet Potato Bread Pudding with Bourbon Sauce elevates the dish to new heights of decadence. With step-by-step instructions, helpful tips, and captivating food photography, these recipes will empower you to recreate this Southern classic in your own kitchen, leaving your taste buds forever grateful.

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SWEET POTATO, PEAR AND PINEAPPLE BREAD PUDDING



Sweet Potato, Pear and Pineapple Bread Pudding image

This bread pudding can be served as a decadent side dish or dessert. Creamy sweet potatoes, silky pears and tart pineapple with a pecan streusel topping. If serving for dessert, add chilled whipped cream. This casserole is quick and easy to make and also travels very well.

Provided by Michaela

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 45m

Yield 6

Number Of Ingredients 16

1 cup sour cream
¾ cup whole milk
⅔ cup superfine sugar
3 eggs, beaten
1 tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon ground ginger
1 cup chopped canned pears
1 cup canned crushed pineapple, drained
1 (16 ounce) can sweet potatoes, drained and cut into chunks
4 cups French bread cubes
⅓ cup packed light brown sugar
¼ cup all-purpose flour
1 teaspoon freshly grated orange zest
¼ cup unsalted butter, melted
1 cup chopped pecans

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 quart casserole dish.
  • In a large bowl, whisk together the sour cream, milk, sugar, eggs, baking powder, ginger and vanilla. Stir in the pears, pineapple and sweet potatoes just to coat, then add the bread cubes and mix until evenly distributed. Pour into the prepared baking dish. Set aside.
  • In a separate bowl, stir together the brown sugar, flour and orange zest. Briefly stir in the butter and pecans. Sprinkle over the top of the bread pudding.
  • Bake for 30 minutes in the preheated oven, until evenly puffed up and browned.

Nutrition Facts : Calories 811.5 calories, Carbohydrate 111.9 g, Cholesterol 133.3 mg, Fat 35 g, Fiber 6.1 g, Protein 17.6 g, SaturatedFat 12.8 g, Sodium 736.9 mg, Sugar 51.9 g

SWEET POTATO "BREAD" PUDDING WITH ORANGE SAUCE



Sweet Potato

A bread pudding classic has been updated for you using quick-to-fix biscuits and a delicious orange sauce.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 18

Number Of Ingredients 18

4 1/2 cups Original Bisquick™ mix
1 1/3 cups milk
1 cup chopped pecans
1/2 cup raisins
2 1/2 cups milk
2 1/2 cups half-and-half
1 1/4 cups mashed baked sweet potatoes
1 cup granulated sugar
1/4 cup butter or margarine, melted
1 tablespoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 eggs
2 cups powdered sugar
1 cup butter or margarine, softened
1/2 cup orange juice
2 teaspoons cornstarch
4 egg yolks, beaten

Steps:

  • Heat oven to 450°F. In large bowl, stir Bisquick mix and 1 1/3 cups milk until soft dough forms. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden. Break up biscuits.
  • Butter bottom and sides of rectangular pan, 13x9x2 inches. Spread biscuit pieces in pan. Sprinkle with pecans and raisins. In large bowl, beat all remaining Pudding ingredients with electric mixer on low speed until blended. Pour over biscuits in pan. Cover and refrigerate at least 2 hours but no longer than 8 hours.
  • Heat oven to 350°F. Stir mixture in pan. Bake about 1 hour or until top is golden and toothpick inserted in center comes out clean.
  • Meanwhile, in 2-quart saucepan, heat all Orange Sauce ingredients over low heat 5 to 10 minutes, stirring constantly with wire whisk, until slightly thickened and temperature reaches 165°F for 15 seconds. Serve warm over pudding. Store covered in refrigerator.

Nutrition Facts : Calories 515, Carbohydrate 56 g, Cholesterol 145 mg, Fat 5, Fiber 2 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 570 mg

SWEET POTATO BREAD PUDDING WITH RUM SAUCE



Sweet Potato Bread Pudding with Rum Sauce image

Make and share this Sweet Potato Bread Pudding with Rum Sauce recipe from Food.com.

Provided by Mysterygirl

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 15

1 1/4 lbs sweet potatoes
2 cups raisins
1/4 cup dark rum
5 large eggs, lightly beaten
1/2 cup granulated sugar
1 quart whipping cream
2 cups half-and-half
2 tablespoons cane syrup
1 tablespoon ground cinnamon
8 ounces French bread, torn into 1 inch pieces (1/2 loaf)
whipped cream (to garnish)
1 1/2 cups butter
1/4 cup dark rum
3 cups sifted powdered sugar
1 egg yolk

Steps:

  • Preheat oven to 350 degrees.
  • Peel and finely chop sweet potatoes.
  • Arrange sweet potato in a steamer basket over boiling water.
  • Cover and steam 10 minutes or until tender.
  • Set aside.
  • Combine raisins and rum.
  • Set aside.
  • In a bowl, combine eggs,sugar, 1 qt whipping cream, half and half, cane syrup and cinnamon.
  • Add bread pieces, sweet potato, and raisin mixture.
  • Spoon mixture evenly into 2 lightly greased 11x 7-inch baking dishes.
  • Bake at 350ºF for 1 hour or until set, covering with foil to prevent over browning, if necessary.
  • Serve warm with Rum Sauce and whipped cream.
  • For Rum sauce: Melt butter in a heavy saucepan over low heat; stir in rum.
  • Add powdered sugar; stir with a whisk until smooth.
  • Stir in egg yolk; cook, stirring constantly, 5 minutes or until mixture reaches 160ºF.
  • Makes 2 1/2 cups.

Nutrition Facts : Calories 682.5, Fat 45.1, SaturatedFat 27.5, Cholesterol 216.4, Sodium 290.7, Carbohydrate 62.7, Fiber 2.4, Sugar 42.5, Protein 6.8

SWEET POTATO "BREAD" PUDDING WITH ORANGE SAUCE



Sweet Potato

My husband loves any kind of bread pudding. I make them for him once a while whenever he wants some. It is easy to make them. They are so delicious and smooth.

Provided by Lisa Johnson

Categories     Potatoes

Time 4h

Number Of Ingredients 19

4 1/2 c original bisquick mix
1 1/3 c milk
1 c chopped pecans
1/2 c raisins
2 1/2 c milk
2 1/2 c half and half
1 1/4 c mashed baked sweet potatoes
1 c granulated sugar
1/4 c butter or margarine, melted
1 Tbsp vanilla
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
4 eggs
ORANGE SAUCE
2 c powdered sugar
1 c butter or margarine, softened
1/2 c orange juice
2 tsp cornstarch
4 egg yolks, beaten

Steps:

  • 1. Heat oven to 450°F. In large bowl, stir Bisquick mix and 1 1/3 cups milk until soft dough forms. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden. Break up biscuits. Butter bottom and sides of rectangular pan, 13x9x2 inches. Spread biscuit pieces in pan. Sprinkle with pecans and raisins. In large bowl, beat all remaining Pudding ingredients with electric mixer on low speed until blended. Pour over biscuits in pan. Cover and refrigerate at least 2 hours but no longer than 8 hours. Heat oven to 350°F. Stir mixture in pan. Bake about 1 hour or until top is golden and toothpick inserted in center comes out clean. Meanwhile, in 2-quart saucepan, heat all Orange Sauce ingredients over low heat 5 to 10 minutes, stirring constantly with wire whisk, until slightly thickened and temperature reaches 165ºF for 15 seconds. Serve warm over pudding. Store covered in refrigerator.
  • 2. Expert Tip: Make an extra batch of the Orange Sauce to pour over fresh berries or sliced fruit. Nothing ever went to waste in the soul food kitchen. Stale bread became bread pudding, dating all the way back to the 1800s. This updated variation is made with quick-to-fix biscuits.

Tips:

  • Choose the right sweet potatoes: Use firm and ripe sweet potatoes for the best texture and flavor.
  • Don't overcook the sweet potatoes: Cook them until they are tender but not mushy.
  • Use a good quality bread: A stale or dry bread will not produce a good bread pudding.
  • Don't skimp on the spices: The spices in this recipe are what give it its flavor, so don't be afraid to use them generously.
  • Let the bread pudding rest before serving: This will allow the flavors to meld and the bread pudding to set.

Conclusion:

Sweet potato bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover sweet potatoes and bread, and it is also a good source of fiber and vitamins. This recipe is simple to follow and can be easily adapted to your own taste. So next time you are looking for a sweet treat, give sweet potato bread pudding a try. You won't be disappointed!

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