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Sweet Potato Bread Pudding

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“I found this a few months ago in a magazine put out by Publix. Haven't tried it yet, but it looks good!”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, beat together whole eggs, egg whites, and milk.
  2. Whisk in sweet potato, brown sugar, cinnamon, and nutmeg.
  3. In a 2-quart square baking dish, combine bread cubes, raisins, and pecans.
  4. Pour the egg mixture over bread mixture. Lightly press with the back of a spoon to thoroughly moisten bread.
  5. Bake at 325°F for 30 to 35 minutes or until knife inserted near center comes out clean.
  6. Serve warm.
  7. NOTE 1: For 1 cup mashed cooked sweet potato, peel and quarter one 11- to 12-ounce sweet potato. In a small covered saucepan, cook in enough boiling watner to cover, about 25 minutes or until tender; drain and mash.
  8. NOTE 2: To dry bread crumbs, spread in a single layer in a 15x10-inch baking pan. Bake at 300° for 10 to 15 minutes or until dry, stirring twice; cool (Bread will continue to dry and crisp as it cools). Or let stand, loosely covered, at room temperature for 8 to 12 minutes.

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