Sweet Potato Bread Pudding With Dates and Pecans

Sweet Potato Bread Pudding
Diana Rattray
Prep: 20 mins
Cook: 55 mins
Total: 75 mins
Servings: 8 servings
Nutrition Facts (per serving)
1249 Calories
69g Fat
141g Carbs
21g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 1249
% Daily Value*
Total Fat 69g 88%
Saturated Fat 38g 189%
Cholesterol 262mg 87%
Sodium 978mg 43%
Total Carbohydrate 141g 51%
Dietary Fiber 7g 26%
Total Sugars 74g
Protein 21g
Vitamin C 5mg 25%
Calcium 234mg 18%
Iron 5mg 26%
Potassium 630mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Dates and pecans add flavor and texture to this delicious sweet potato bread pudding. Serve the bread pudding with the brown sugar sauce or try a whiskey sauce or bourbon sauce.

Feel free to replace the dates with raisins or dried cranberries, or leave the dried fruit out. Replace the pecans with walnuts if you prefer them. The croissant crumbs give the pudding a rich and buttery flavor, but good-quality bread can be used as well. Brioche is an excellent choice for a bread pudding.

Ingredients

  • 3 tablespoons unsalted butter, melted, more for the pan

  • 5 1/2 to 6 cups torn croissant, or 8 ounces breadcrumbs

  • 1/2 cup coarsely chopped pecans

  • 1 cup coarsely chopped dates

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 2 1/2 cups half-and-half

  • 3 large eggs

  • 1 cup packed light brown sugar

  • 1 1/2 teaspoons pure vanilla extract

  • 1 1/2 cups cooked mashed sweet potatoes

For the Brown Sugar Sauce​:

  • 4 tablespoons unsalted butter

  • 1/2 cup packed brown sugar

  • Pinch salt

  • 1/2 cup heavy cream

Steps to Make It

  1. Heat oven to 350 F.

  2. Butter a 2-quart baking dish. 

  3. In a large bowl, toss the croissant pieces with pecans, dates, melted butter, and spices.

  4. In another bowl, whisk together the half-and-half, eggs, and brown sugar; add vanilla and blend in the sweet potatoes.

  5. Pour the sweet potato mixture over the croissants and stir until well blended. Let stand for about 10 minutes.

  6. Transfer the bread pudding mixture to the prepared baking dish.

  7. Bake in the preheated oven for 45 to 55 minutes, or until set.

  8. Serve with the brown sugar sauce (below) or another dessert sauce.

Brown Sugar Sauce

  1. Melt the butter in a saucepan over medium heat.

  2. Add the 1/2 cup of brown sugar and cook, stirring, for 1 minute.

  3. Add the pinch of salt and 1/2 cup of heavy cream and bring to a boil. Continue cooking for 2 minutes, stirring constantly.

  4. Cool slightly before serving.