SWEET POTATO BREAD PUDDING

SWEET POTATO BREAD PUDDING
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Sweet potato bread pudding combines my love of sweet potato pie and bread pudding. While bread pudding is sweet, delicious, and indulgent it is also a very heavy dessert. Replacing half the bread with sweet potatoes makes the bread pudding lighter and healthier. Also, because sweet potatoes are naturally sweet you don’t have to add nearly as much sugar! This recipe is also dairy-free. Yay!!

This is a perfect fall/winter dessert. Sweet potatoes sing autumn and the warming spices of cinnamon and nutmeg just add to the coziness of staying in on a cold winter day with a comforting dessert. The richness of brioche is not only great for french toast but also for this sweet potato bread pudding.

BREAD PUDDING

I grew up eating traditional bread pudding made with day-old bread, cream and milk, butter, lots of brown sugar, and raisins. It was delicious minus the raisins, sorry not a big fan but it was also super heavy and let’s face it, not at all healthy. There is nothing wrong with indulging in moderation but I believe if you can create a healthier version of a dessert AND still make it delicious, because taste is key, why not try?

Instead of milk, I used my homemade cashew milk and coconut milk. The coconut milk adds a nice but subtle coconut richness. Instead of dairy butter, I used my favorite vegan butter and I replaced the brown sugar with a combination of maple syrup and coconut sugar. Yum yum yum!

sweet potato bread pudding ingredients

DIRECTIONS

First, pre-heat the oven to 350 degrees F and coat your ramekins or baking dish with coconut oil or vegan butter. Next, add torn brioche to a mixing bowl with the dates, pecans, cinnamon, nutmeg, and melted butter.

In a separate bowl add the sweet potatoes, eggs, vanilla, milk, maple syrup, and coconut sugar. Mix the ingredients and pour over the bread. Mix again just to combine. Allow 10 minutes for the bread to soak up the sweet potato batter. After the 10 minutes has passed pour the batter into the individual ramekins or single baking dish and place in the oven. Let the sweet potato bread pudding to bake for 45-50 minutes or until set.

After 45 minutes check the bread pudding. If it has set remove them from the oven, if not give them a few more minutes but don’t let them dry out.

sweet potato bread pudding

Final thoughts

After your sweet potato bread pudding has cooled feel free to eat as is or top it off with coconut whipped cream, vegan caramel sauce, or any topping of your choice. Also, check my recipe for Swirled Pumpkin Cheesecake Bars

Notes

-Regular dairy half and half can be used instead of non-dairy milk

-Brown sugar can be used in place of coconut sugar

Sweet Potato Bread Pudding

This is the delicious and comforting bread pudding you love with minus the dairy and with the addition of yummy sweet potatoes. Replacing half the bread with sweet potatoes makes the dessert lighter and healthier. 
Prep Time40 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: Sweet potato bread pudding
Servings: 8
Author: Shana

Ingredients

  • 1 1/2 cups Mashed sweet potatoes
  • 2 1/2 cups Torn brioche bread
  • 3/4 cup Canned coconut milk regular not light
  • 1/2 cup Cashew milk
  • 2 Eggs
  • 1/2 cup Chopped Medjool dates
  • 1/4 cup Chopped pecans
  • 2 tbsp Melted vegan butter I use Miyoko’s brand
  • 1/4 cup Maple syrup
  • 1/4 cup Coconut sugar
  • 1 tsp Vanilla extract
  • 1 tbsp Coconut oil to coat baking dish

Instructions

  • First, pre-heat the oven to 350 degrees F and coat eight ramekins or one 9×9 baking dish with coconut oil. 
  • Next, add torn brioche to a mixing bowl with the dates, pecans, cinnamon, nutmeg, and melted butter.
    In a separate bowl add the sweet potatoes, eggs, vanilla, milk, maple syrup, and coconut sugar. Mix the ingredients with a hand mixer and pour over the bread. Mix again with a large spoon just to combine. 
  • Let it sit for 10 minutes allowing the bread to soak up the sweet potato batter. After the 10 minutes has passed pour the batter into the individual ramekins or single baking dish and place in the oven.
  • Check the ramekins after 30 mins or 9×9 dish after 45 minutes. If it has set remove them from the oven, if not give them a few more minutes but don’t let them dry out.
  • Allow the bread pudding to cool before eating. Top it off with coconut whipped cream, vegan caramel sauce, or any topping of your choice.

Notes

-Brown sugar can be used in place of coconut sugar.

-Regular cow’s milk can be used instead of non-dairy milk

Happy cooking, happy eating 😊!



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