Sweet Potato Bread Pudding


For the Bread Pudding:
8-9 cups of soft white bread
1 cup heavy whipping cream
½ cup whole milk
½ cup sugar
1 large egg/ 3 yolks
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 ½ sticks melted butter
½ cup high quality chocolate chips
1 cup pureed sweet potato

For the Praline Sauce:
½ cup light brown sugar, ½ cup heavy cream, ¼ cup butter, 1 cup pecans 2 tsp vanilla


Melt half a stick of butter in glass 9×13 baking dish in 350 degree oven.

If bread has a “crust” remove crust. Pull bread apart into bite size pieces. Place bread into dish with melted butter. Melt the other stick of butter and pour over bread trying to cover all pieces. Let sit and soak up butter while making sweet potato/cream bath.

Puree sweet potato in mini food process with 1 Tbsp of butter and 1 Tbsp of molasses.

In another bowl whisk together all other ingredients then whisk in pureed sweet potato. Pour over buttered bread mixture. Sprinkle on white chocolate chips. Press down white chocolate chips and bread into cream bath. Making sure all bread is submerged.

If bread isn’t originally soft and doughy, it needs to sit for about 20 minutes to soak up cream mixture. The softer the bread the less time it takes. Place dish in a water bath in 350 degree oven for 30-35 minutes. When bread pudding is done let it sit for a minutes before cutting. That’s when you make the Praline sauce.

In a cast iron skillet mix sugar, cream, and butter and bring to boil. Boil 4 minutes, stirring constantly. Turn off heat and stir in pecans and vanilla.

Recipe by:

Chef Tammi Arender