Sweet Potato Bread Pudding | Cook for Your Life
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Sweet Potato Bread Pudding

4.2
Rated 4.2 out of 5
4.2 out of 5 stars (based on 28 reviews)
Clock Icon for Prep Time 35 min prep
Clock Icon for Prep Time 95 min total
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

If you have leftover sweet potatoes, this Sweet Potato bread pudding is a yummy way to use them up. Sweetly nutritious, the flavor of roasted sweet potatoes adds oomph to a fabulously comforting standalone...

Ingredients

  • 12 cups cubed bread
  • 4 eggs
  • 1 quart milk
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla
  • ½ cup brown sugar
  • 2 cups roasted sweet potatoes or butternut squash, diced
  • 1/4 cup raisins (optional)
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Nutrition Facts

Calories

360 cals

Fat

8 g

Saturated Fat

4 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

2 g

Carbohydrates

58 g

Sugar

25 g

Fiber

4 g

Protein

14 g

Sodium

409 mg

*per serving

Directions

  1. Preheat oven 350°F. Grease a 9x13-inch glass baking dish.
  2. In a large bowl, whisk together eggs, milk, cinnamon, vanilla, and sugar.
  3. Add bread to bowl and mix until bread is completely coated with the liquid. Allow bread to soak for at least 30 minutes
  4. Fold sweet potatoes into bread mixture. Fold in raisins if using.
  5. Pour bread into prepared baking dish. Bake for 40 to 60 minutes, or until golden brown and set.
  6. Serve with Greek yogurt or whipped cream.
Recipe by Emily Lloyd, Drexel Food Lab

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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