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Active Time:40 minsTotal Time:1 hr 25 minsServings:18Jump to Nutrition Facts
Active Time:40 minsTotal Time:1 hr 25 minsServings:18
Active Time:40 mins
Active Time:
40 mins
Total Time:1 hr 25 mins
Total Time:
1 hr 25 mins
Servings:18
Servings:
18
Jump to Nutrition Facts
Jump to recipe
Sweet Potato Bread Pudding with Pecan Praline Sauceis sweet and rich, yet loaded with nutrition. Fiber- and antioxidant-rich sweet potatoes pair up with French bread, eggs and milk to create a classic custardy bread pudding texture. Then a medley of warm spices, including cinnamon, vanilla and nutmeg, comes in with earthy notes that complement the sweet potatoes, while orange zest adds a citrusy touch of brightness. The creamy praline sauce and toasty pecans complete this dish. Keep reading for our expert tips, including what kind of bread to use.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)IngredientsBread Pudding2cupsdiced peeled sweet potato¾cupwater3tablespoonsgranulated sugar plus 1/4 cup, divided3tablespoonslight brown sugar1tablespoonunsalted butter1 ½teaspoonsorange zest¼cuporange juice¾teaspoonlemon zest2teaspoonslemon juice¼teaspoonsalt6large eggs1 ½cupslow-fat milk⅔cupsweetened condensed milk1 ¼teaspoonsground cinnamon½teaspoonvanilla extract¼teaspoonground nutmeg8cupsdiced stale French bread, preferably whole-wheatSauce4tablespoonsunsalted butter, divided¼cuplight brown sugar¼cupgranulated sugar¼cuplow-fat milk2tablespoonsheavy cream plus 3/4 cup, divided⅓cupfinely chopped pecans, toasted¾teaspoonvanilla extractWhipped cream for serving
Cook Mode(Keep screen awake)
Ingredients
Bread Pudding
2cupsdiced peeled sweet potato
¾cupwater
3tablespoonsgranulated sugar plus 1/4 cup, divided
3tablespoonslight brown sugar
1tablespoonunsalted butter
1 ½teaspoonsorange zest
¼cuporange juice
¾teaspoonlemon zest
2teaspoonslemon juice
¼teaspoonsalt
6large eggs
1 ½cupslow-fat milk
⅔cupsweetened condensed milk
1 ¼teaspoonsground cinnamon
½teaspoonvanilla extract
¼teaspoonground nutmeg
8cupsdiced stale French bread, preferably whole-wheat
Sauce
4tablespoonsunsalted butter, divided
¼cuplight brown sugar
¼cupgranulated sugar
¼cuplow-fat milk
2tablespoonsheavy cream plus 3/4 cup, divided
⅓cupfinely chopped pecans, toasted
¾teaspoonvanilla extract
Whipped cream for serving
Directions
To prepare pudding: Combine 2 cups sweet potato, 3/4 cup water, 3 tablespoons each granulated sugar and 3 tablespoons brown sugar, 1 tablespoon butter, 1 ½ teaspoons orange zest, 1/4 cup orange juice, 3/4 teaspoon lemon zest, 2 teaspoons lemon juice and 1/4 teaspoon salt in small saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until the sweet potato is very tender, 15 to 25 minutes. Let cool for 5 minutes. Transfer the mixture to a food processor and puree. Transfer to a shallow pan and let cool completely, about 15 minutes in the refrigerator or 5 minutes in the freezer.
Whisk 6 eggs in a large bowl. Add 1 ½ cups milk, 2/3 cup condensed milk, 1 ¼ teaspoons cinnamon, 1/2 teaspoon vanilla, 1/4 teaspoon nutmeg, the sweet potato puree and the remaining 1/4 cup granulated sugar; whisk until blended. Add 8 cups bread and stir until well coated. Pour the mixture into the prepared baking dish.
Place the baking dish in a roasting pan. Pour enough boiling water into the roasting pan to come 1 inch up the sides of the baking dish. Carefully transfer the roasting pan to the oven. Bake the pudding until the center is no longer runny, 45 minutes to 1 hour.
Just before serving, prepare sauce: Combine 3 tablespoons butter, 1/4 cup brown sugar, 1/4 cup granulated sugar, 1/4 cup milk and 2 tablespoons cream in a medium saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, whisking occasionally. Add 1/3 cup pecans and 3/4 teaspoon vanilla. Cook, stirring occasionally, until thickened and golden, about 3 minutes more. Add the remaining 3/4 cup cream. Return the mixture to a boil and cook, whisking, for 1 minute. Remove from heat and whisk in the remaining 1 tablespoon butter.
Serve the pudding with the sauce and whipped cream, if desired.
To make aheadRefrigerate sweet potato (Step 1) for up to 3 days ahead. Make the praline sauce at the same time for best results. Keep them in separate airtight containers in the refrigerator. Tear up the stale bread and keep it in a zip-top bag until ready to use.
To make ahead
Refrigerate sweet potato (Step 1) for up to 3 days ahead. Make the praline sauce at the same time for best results. Keep them in separate airtight containers in the refrigerator. Tear up the stale bread and keep it in a zip-top bag until ready to use.
Frequently Asked QuestionsThis delicious and craveable dessert, often referred to as “poor man’s pudding,” has humble origins. It dates to around the 11th century in England and, like many recipes, it evolved as cooks sought ways to use ingredients that were past their prime. In this instance, the main ingredient was stale bread.If you have day-old bread, you can use that. If it doesn’t seem stale enough, you can cut it up and place it in the oven for a short time to dry it out. The key is to use bread that is dry so it can absorb the other ingredients effectively.This bread pudding can be stored in an airtight container in the refrigerator for up to 5 days. The praline sauce should be stored separately in the same way and will remain good for 3 weeks. However, it’s always best to enjoy it sooner. Additionally, you can freeze the bread pudding for up to 2 months in individual zip-top freezer bags. When you’re ready to enjoy it, reheat it in the microwave for about 1 minute. Just remember to make a fresh batch of praline sauce to accompany it!It is not advisable to leave custard-type foods, like this one, out of the fridge for longer than 2 hours. To be safe, it is best to return it to the refrigerator as soon as possible.
Frequently Asked Questions
This delicious and craveable dessert, often referred to as “poor man’s pudding,” has humble origins. It dates to around the 11th century in England and, like many recipes, it evolved as cooks sought ways to use ingredients that were past their prime. In this instance, the main ingredient was stale bread.
If you have day-old bread, you can use that. If it doesn’t seem stale enough, you can cut it up and place it in the oven for a short time to dry it out. The key is to use bread that is dry so it can absorb the other ingredients effectively.
This bread pudding can be stored in an airtight container in the refrigerator for up to 5 days. The praline sauce should be stored separately in the same way and will remain good for 3 weeks. However, it’s always best to enjoy it sooner. Additionally, you can freeze the bread pudding for up to 2 months in individual zip-top freezer bags. When you’re ready to enjoy it, reheat it in the microwave for about 1 minute. Just remember to make a fresh batch of praline sauce to accompany it!
It is not advisable to leave custard-type foods, like this one, out of the fridge for longer than 2 hours. To be safe, it is best to return it to the refrigerator as soon as possible.
EatingWell Magazine, December 2020
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Nutrition Facts(per serving)262Calories12gFat32gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
