Sweet Potato Bread Pudding

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READY IN: 24hrs 40mins
Recipe by Chef Glaucia

To allow the milk mixture to soak into the bread, make the base for this pudding the night before you plan to bake it.

Ingredients Nutrition


  1. In a large bowl, whisk together sour cream, milk, sugar, eggs, baking powder, vanilla extract, ginger, salt, cranberries and minced orange.
  2. Add bread cubes and stir gently to coat; cover and chill overnight.
  3. Cook sweet potatoes the next day until tender. Drain, transfer to a food processor and puree until smooth. Fold sweet potatoes into chilled bread mixture.
  4. For the streusel, combine pecans, brown sugar and flour; stir in butter.
  5. Transfer bread pudding mixture to a 1-qt casserole dish coated with nonstick spray. Sprinkle with streusel.
  6. Oven: 375º F. Bake: 30 - 40 min, or until knife inserted in the center comes out clean.

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