Autumn is by far my favorite season. I’m all about crisp days, crunchy leaves and comfort food. The warm flavors and spices of autumn lure me in. This Bourbon Sweet Potato Bread Pudding definitely fits the comfort food bill. I love bread pudding and all the different variations you can make. Craving a little tropical flavor? Then this Coconut Banana Bread Pudding Recipe is for you. Coconut, bananas and a drizzle of salted caramel make this an awesome dessert.
Maybe you like waffles for breakfast with thick, maple syrup and bacon. This Maple Bread Pudding channels breakfast into a spectacular dessert by using waffles instead of crusty bread. Crisp bacon and buttery pecans and of course, maple syrup combine to form the ultimate dessert that thinks it’s related to breakfast.
In this case, this Bourbon Sweet Potato Bread Pudding recipe is like eating sweet potato casserole in dessert form. Fluffy mashed sweet potatoes are gently folded into this bread pudding along with toasty, gooey marshmallows. A sprinkle of buttery pecans on top adds a pleasant nutty crunch.
This bread pudding recipe is perfect as a decadent brunch treat when you have friends or family over for the holidays. It also makes a fantastic sweet treat after a holiday feast. The best part is that this can be made ahead. Put all the ingredients together in your baking dish then cover and refrigerate overnight or until you’re ready to bake it up.
Once you’re ready to bake up this Bourbon Sweet Potato Bread Pudding recipe, simply remove it from the refrigerator and pop it into the oven. About an hour later, you’ll have this delightful warm bread pudding to dig into. A drizzle of maple syrup finishes it off because well, what’s not to love about maple and bourbon together?
Oh did I forget to mention the bourbon? Oh yes, this sweet treat has a touch of boozy wonder to it that complements all the incredible elements in this bread pudding. Sweet, spiced, nutty, this recipe has it all going on and you’re going to want to make it as soon as possible. You won’t regret it.
- 1 large sweet potato, peeled and cubed
- 1 loaf crusty bread, large, cut or ripped into bite-size pieces
- 2 cups miniature marshmallows, divided
- 5 eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup bourbon
- 1/2 cup dark brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- pure maple syrup
- Bring a small pot of water to boil. Add sweet potato cubes and bring to a boil. Boil until tender and cooked through. Drain and mash until smooth. Set aside.
- Spray a 2-quart round or 9-inch square baking dish with nonstick cooking spray. Place bread pieces into prepared dish. Dollop with mashed sweet potatoes and sprinkle with 1 cup marshmallows. Gently fold in a bit.
- In a large bowl, whisk together eggs, milk, heavy cream, bourbon, brown sugar, cinnamon, vanilla extract and salt until well combined. Pour egg mixture over bread/potatoes in baking dish. Cover and refrigerate overnight to allow egg mixture to be absorbed.
- Preheat oven to 350°F. Bake in preheated oven for 45-60 minutes or until center is set and no longer liquidy. If top begins to brown too quickly, place a piece of foil gently on top as a shield.
- During last 10 minutes of baking, sprinkle remaining 1 cup marshmallows and chopped pecans on top. Continue baking until center is set, marshmallows are lightly browned and melted. Remove from oven and serve warm drizzled with maple syrup.
Le Creuset Heritage 3 Quart Square Dish
Le Creuset 7-quart Stainless Steel Stockpot