Sweet Potato Bread Pudding


A dollop of spirits-spiked whipped cream makes this hearty dessert all the more comforting.

Sweet Potato Bread Pudding
Makes 8 to 10 servings
  • 3 tablespoons unsalted butter
  • 2 pounds sweet potatoes, peeled and cut into 1-inch pieces (about 5 cups)
  • 1 (16-ounce) loaf day-old French bread, cut into 1-inch pieces (about 8 cups)
  • 5 large eggs
  • 3 cups heavy whipping cream
  • ¾ cup firmly packed light brown sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ cup coarsely chopped pecans
  • Bourbon Whipped Cream (recipe follows)
  • Garnish: pumpkin pie spice
Bourbon Whipped Cream
  • 1½ cups cold heavy whipping cream
  • ⅓ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 1½ tablespoons bourbon
  1. Preheat oven to 350°.
  2. In a 12-inch cast-iron skillet, melt butter over medium-high heat. Add sweet potatoes; cook, stirring occasionally, until potatoes are just tender, about 10 minutes. Remove skillet from heat; stir in bread pieces.
  3. In a large bowl, whisk together eggs, cream, brown sugar, salt, pie spice, and vanilla until well combined. Pour all over bread mixture; gently stir to combine. Sprinkle with pecans. Cover with foil.
  4. Bake for 30 minutes. Uncover and bake until bread is puffed, top is lightly browned, and a knife inserted in center comes out clean, 15 to 20 minutes more. Let cool on a wire rack for 20 minutes; serve with Bourbon Whipped Cream. Garnish with pie spice, if desired.
Bourbon Whipped Cream
  1. In a large bowl, beat cream, confectioners’ sugar, and vanilla with a mixer at medium-high speed until soft peaks form; gently fold in bourbon. Cover and refrigerate for up to 2 days.
KITCHEN TIP-If your French bread is fresh rather than day-old, toast the bread cubes in the oven until lightly browned before adding them to the skillet in step 2.