Sweet Potato Bread Pudding
A holiday twist to a simple but delicious dessert. Packed with sweet potatoes and cranberries for a boost of Vitamin C for the cold weather.
Servings Prep Time
8servings 10min
Cook Time Passive Time
45-60mins 30min
Servings Prep Time
8servings 10min
Cook Time Passive Time
45-60mins 30min
Ingredients
Bread Pudding
Bananas Foster Sauce
Instructions
Bread Pudding
  1. Bring a pot of water to a boil. Peal and cube sweet potatoes. Place cubes into the pot and cook until very tender.
  2. Cut up bread into 1 inch cubes and place into large mixing bowl. Set aside.
  3. Once cooked, drain and add sweet potatoes into blender along with cinnamon, nutmeg, cloves, ginger, maple syrup, brown sugar, vanilla and salt.
  4. Add 2 cups of milk and blend. You may need more or less depending on the size of your sweet potato and staleness of your bread. Consistency should resemble pancake batter. Taste test after thoroughly blended and adjust.
  5. Pour pudding over bread and add cranberries. Mix everything thoroughly ensuring all the bread is covered and able to soak in pudding. Cover and let rest in fridge for 30minutes.
  6. After soaking, spoon mixture into a greased casserole dish. Place into a 350degree oven for 45-60minutes. Adjust time to how gooey or crunchy you prefer your bread pudding.
Bananas Foster Sauce
  1. Blend all ingredients except arrowroot powder.
  2. Pour into a saucepan and whisk on a medium heat. Add in arrowroot powder and let sauce thicken.
  3. Once the Bread Pudding is baked, either pour sauce over entire casserole or on individual plated servings.