Ingredients
6 cups brioche or challah bread, cubed (1-inch)
1 cup roasted sweet potato, mashed
4 large eggs
1 cup heavy cream
1 cup whole milk
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup pecans, roughly chopped and toasted
2 tablespoons unsalted butter, melted
Pinch of salt
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
Step 2: Spread the bread cubes in the prepared baking dish, ensuring they are evenly distributed.
Step 3: In a large mixing bowl, whisk together the eggs, brown sugar, mashed sweet potato, heavy cream, milk, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
Step 4: Pour the sweet potato custard mixture evenly over the bread cubes. Use a spatula to gently press the bread down to ensure every piece is submerged. Let it sit for 20-30 minutes.
Step 5: Sprinkle the toasted pecans over the top of the soaked bread and drizzle with the melted butter.
Step 6: Bake for 40 to 45 minutes, or until the custard is set and the top of the sweet potato and pecan bread pudding is golden brown and slightly crisp.
Step 7: Remove from the oven and let cool for 10 minutes before serving warm.
Notes
Use day-old bread for the best absorption. If using fresh bread, toast the cubes in the oven for 10 minutes first.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 85mg
Keywords: sweet potato, bread pudding, pecans, breakfast, dessert, comfort food, autumn recipes
