Cinnamon-Spiced Sweet Potato Bread Pudding

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warm, comforting bread pudding made with sweet potatoes and spiced with cinnamon and nutmeg, perfect for cozy gatherings. This American-inspired recipe, ready in about 70 minutes, layers day-old brioche bread, cubed, cooked sweet potato, mashed, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 50 min Serves 8 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish with 2 tbsp melted unsalted butter.
  2. Step 2: In a large mixing bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 3/4 cup granulated sugar, 1 cup mashed cooked sweet potato, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 2 tsp vanilla extract until smooth.
  3. Step 3: Add 6 cups cubed day-old brioche bread to the custard mixture, folding gently to coat all pieces. Let sit 15 minutes to absorb.
  4. Step 4: Transfer soaked bread mixture into prepared baking dish, spreading evenly.
  5. Step 5: Bake for 45-50 minutes until golden brown on top and custard is set in the center.
  6. Step 6: Remove from oven and let cool slightly before dusting with powdered sugar if desired. Serve warm with whipped cream or vanilla ice cream.

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