Indulge in the warm flavors of fall with this luscious Sweet Potato Pumpkin Bread Pudding, topped with a rich and nutty Pecan Praline Sauce. Combining sweet potatoes, pumpkin puree, and a mix of comforting spices, this dessert is a delicious twist on a classic bread pudding, perfect for chilly evenings or special gatherings. The creamy praline sauce adds an irresistible caramelized sweetness that perfectly complements the soft, custard-soaked bread. With its rich flavors and cozy aroma, this bread pudding is bound to become a favorite seasonal treat.
Ingredients
Bread Pudding
- 2 large sweet potatoes, roasted and peeled
- 2 loaves of day-old French bread, cubed
- 8 large eggs
- 2 cups granulated sugar
- 15 ounces pumpkin puree
- 2 cups heavy cream
- 2 cups half-and-half
- 6 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
Pecan Praline Sauce
- 1 cup unsalted butter
- 2 cups brown sugar
- 1½ cups pecans, roughly chopped or halved
- 1 cup heavy cream
Instructions
- Roast and Prep Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork, wrap in foil, and roast until they’re soft, about 45-60 minutes.
- Prepare Bread: Cube the day-old French bread and set it aside in a large mixing bowl.
- Create the Custard Mixture: In a large bowl, whisk together the eggs, granulated sugar, pumpkin puree, heavy cream, half-and-half, melted butter, vanilla extract, cinnamon, nutmeg, and sea salt until fully combined. Fold in the mashed sweet potatoes for an extra creamy texture.
- Soak the Bread: Pour the custard mixture over the cubed bread, gently folding to coat all pieces. Allow the bread to soak for about 30 minutes, ensuring it absorbs the liquid for maximum flavor.
- Bake: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and pour in the bread pudding mixture. Bake for 45-55 minutes, or until the top is golden brown and the pudding is set in the center.
- Melt Butter: In a medium saucepan over medium heat, melt the butter.
- Add Sugar and Pecans: Stir in the brown sugar and pecans. Let the mixture cook, stirring often, until the sugar fully dissolves and it starts to bubble.
- Add Cream: Gradually pour in the heavy cream, stirring continuously. Allow the sauce to simmer for an additional 3-5 minutes, or until it thickens to your desired consistency. Remove from heat.
- Serve: Slice the bread pudding into squares, drizzle generously with the warm praline sauce, and serve. Enjoy it warm for the best flavor, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
Conclusion:
This Sweet Potato Pumpkin Bread Pudding, paired with a luxurious praline sauce, brings together the best flavors of fall in a single, comforting dish. With every bite, you get the earthy sweetness of sweet potatoes, the warm spice of pumpkin, and the nutty richness of pecans. Perfect for holidays or any cozy night in, this dessert will fill your home with a wonderful aroma and leave everyone craving more.