Cinnamon-Spiced Sweet Potato Bread Pudding
A warm, comforting bread pudding made with sweet potatoes and spiced with cinnamon and nutmeg, perfect for cozy gatherings. This american-inspired desserts 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.
Ingredients
- 6 cups day-old brioche bread, cubed
- 1 cup cooked sweet potato, mashed
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tsp vanilla extract
- 2 tbsp unsalted butter, melted
- optional powdered sugar for dusting
Instructions
- Step 1: Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish with 2 tbsp melted unsalted butter.
- 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.
- 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.
- Step 4: Transfer soaked bread mixture into prepared baking dish, spreading evenly.
- Step 5: Bake for 45-50 minutes until golden brown on top and custard is set in the center.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cinnamon-Spiced Sweet Potato Bread Pudding take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cinnamon-Spiced Sweet Potato Bread Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cinnamon-Spiced Sweet Potato Bread Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cinnamon-Spiced Sweet Potato Bread Pudding for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cinnamon-Spiced Sweet Potato Bread Pudding?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
