When the air turns crisp and the cozy aroma of warm spices fills your kitchen, there’s nothing more comforting than indulging in a dessert that feels like a warm hug. This Sweet Potato and Pumpkin Bread Pudding is an irresistible combination of rich, creamy custard, soft bread, and a luscious praline drizzle. It’s not just dessert; it’s an experience—a perfect way to bring family and friends together.
Whether you’re looking to elevate your holiday table or simply crave something indulgent and soul-warming, this recipe promises to satisfy. With its blend of hearty sweet potatoes, velvety pumpkin puree, and caramelized pecan topping, you’re in for a decadent treat that tastes as good as it looks.
Ingredients for Sweet Potato and Pumpkin Bread Pudding
Before you dive into creating this delicious dessert, gather your ingredients. Here’s everything you’ll need for the bread pudding and the praline drizzle.
Bread Pudding Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet potatoes | 2 large, roasted and peeled |
| French bread | 2 loaves, cubed |
| Large eggs | 8 |
| Granulated sugar | 2 cups |
| Pumpkin puree | 15 ounces |
| Heavy cream | 2 cups |
| Half-and-half | 2 cups |
| Unsalted butter (melted) | 6 tablespoons |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Sea salt | ½ teaspoon |
Pecan Praline Sauce Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup |
| Brown sugar | 2 cups |
| Pecans (chopped or halved) | 1½ cups |
| Heavy cream | 1 cup |
How to Make Sweet Potato and Pumpkin Bread Pudding
1. Roast and Prep Sweet Potatoes
Start by roasting your sweet potatoes. Preheat the oven to 400°F (200°C), pierce the potatoes with a fork, wrap them in foil, and roast for about 45–60 minutes until soft. Once cooled, peel and mash them. This step adds depth and natural sweetness to your bread pudding.
2. Prepare the Bread
Cut two loaves of day-old French bread into small cubes. Place the bread in a large mixing bowl and set it aside.
3. Make the Custard Mixture
In a separate bowl, whisk together the following ingredients:
- Eggs
- Granulated sugar
- Pumpkin puree
- Heavy cream
- Half-and-half
- Melted butter
- Vanilla extract
- Cinnamon, nutmeg, and sea salt
Once the mixture is smooth, fold in the mashed sweet potatoes. The sweet potatoes will add a rich and creamy texture to the custard.
4. Soak the Bread
Pour the custard mixture over the cubed bread. Gently fold the bread and custard together, ensuring every piece is well-coated. Let it sit for about 30 minutes so the bread absorbs all that luscious flavor.
5. Bake the Bread Pudding
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and pour the bread pudding mixture into it. Smooth the top with a spatula and bake for 45–55 minutes, or until the pudding is golden brown and set in the center.
Making the Caramelized Pecan Praline Sauce
The praline drizzle is what takes this dessert over the top. Here’s how to make it.
1. Melt the Butter
In a medium saucepan over medium heat, melt 1 cup of unsalted butter.
2. Add Sugar and Pecans
Stir in the brown sugar and pecans. Allow the mixture to cook, stirring occasionally, until the sugar dissolves completely and the mixture starts to bubble.
3. Add Heavy Cream
Slowly pour in the heavy cream while stirring continuously. Let the sauce simmer for 3–5 minutes, or until it reaches a thick, glossy consistency. Remove from heat.
Serving Your Sweet Potato and Pumpkin Bread Pudding
Once your bread pudding is baked to perfection, let it cool slightly before slicing into squares. Drizzle the warm pecan praline sauce generously over each serving. For an extra indulgent touch, add a scoop of vanilla ice cream or a dollop of whipped cream. The combination of creamy, sweet, and nutty flavors will have everyone asking for seconds!
Why This Recipe Stands Out
- Perfect Balance of Flavors: The earthy sweetness of sweet potatoes and pumpkin pairs beautifully with the warm spices and buttery praline sauce.
- Velvety Texture: Soaking the bread in a rich custard creates a soft, melt-in-your-mouth texture.
- Crowd-Pleaser: This dessert is a guaranteed hit at family gatherings or potlucks.
Tips for Success
1. Use Day-Old Bread
Day-old bread absorbs the custard better, giving the pudding a creamy yet sturdy texture.
2. Don’t Skip the Resting Time
Allowing the bread to soak in the custard for at least 30 minutes ensures every piece is infused with flavor.
3. Adjust the Sweetness
If you prefer a less sweet dessert, reduce the granulated sugar in the custard by ¼ cup.
FAQs About Sweet Potato and Pumpkin Bread Pudding
1. Can I Make This Dessert Ahead of Time?
Yes! You can prepare the bread pudding and praline sauce in advance. Store them separately and reheat before serving.
2. Can I Use a Different Type of Bread?
Absolutely. Brioche, challah, or even croissants work wonderfully in this recipe.
3. Is This Recipe Gluten-Free?
No, but you can substitute gluten-free bread to make it suitable for gluten-sensitive guests.
4. Can I Use Canned Sweet Potatoes?
Yes, canned sweet potatoes are a convenient substitute. Just make sure to drain them before mashing.
5. What Can I Use Instead of Pecans?
Walnuts or almonds are great alternatives if pecans aren’t available.
6. How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 450-500 |
| Total Fat | 22g |
| Saturated Fat | 12g |
| Carbohydrates | 56g |
| Protein | 8g |
| Sugar | 34g |
Elevate Your Dessert Game
This Indulgent Sweet Potato and Pumpkin Bread Pudding with a Caramelized Pecan Praline Drizzle is more than just a dessert—it’s a celebration of comfort and flavor. Whether you’re making it for a special occasion or simply to treat yourself, it’s a dish that promises to impress.
So, what are you waiting for? Gather your ingredients, roll up your sleeves, and create this show-stopping dessert today!
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Indulgent Sweet Potato and Pumpkin Bread Pudding with a Caramelized Pecan Praline Drizzle
- Total Time: 1 hour 45 minutes
- Yield: 10–12 servings
Description
This Indulgent Sweet Potato and Pumpkin Bread Pudding with a Caramelized Pecan Praline Drizzle is a decadent dessert that combines the earthy sweetness of roasted sweet potatoes, velvety pumpkin puree, and warm fall spices. Topped with a rich caramelized pecan praline sauce, it’s a dessert that’s as comforting as it is impressive. Perfect for holiday gatherings or a cozy night at home, this bread pudding will quickly become a family favorite.
Ingredients
For the 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
For the Pecan Praline Sauce:
- 1 cup unsalted butter
- 2 cups brown sugar
- 1½ cups pecans, roughly chopped or halved
- 1 cup heavy cream
Instructions
For the Bread Pudding:
- Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork, wrap them in foil, and roast until soft (about 45–60 minutes). Peel and mash once cooled.
- Prepare Bread: Cube the day-old French bread and set it aside in a large mixing bowl.
- Make Custard: 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.
- Soak the Bread: Pour the custard mixture over the cubed bread. Gently fold until all the bread is coated. Allow it to soak for 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish, pour in the bread pudding mixture, and bake for 45–55 minutes, or until the top is golden brown and the pudding is set in the center.
For the Pecan Praline Sauce:
- Melt Butter: In a medium saucepan, melt the butter over medium heat.
- Add Sugar and Pecans: Stir in the brown sugar and pecans. Cook while stirring until the sugar dissolves and bubbles.
- Add Cream: Slowly pour in the heavy cream while stirring. Let the sauce simmer for 3–5 minutes until it thickens to your desired consistency. Remove from heat.
To Serve: Slice the bread pudding into squares and drizzle generously with the warm praline sauce. For an extra indulgence, add a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Make Ahead: Prepare the bread pudding and praline sauce separately in advance. Reheat before serving.
- Bread Alternatives: Use brioche, challah, or croissants for a richer texture.
- Nut Substitutes: Swap pecans for walnuts or almonds if desired.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
