Sweet Potato Bread Pudding with Pecan Praline Sauce


The dessert menu at Brigtsen's restaurant in New Orleans offers "Bread Pudding du Jour," which changes with the seasons. This sweet potato version plays well during the holidays.

Sweet Potato Bread Pudding with Pecan Praline Sauce
Active Time:
40 mins
Total Time:
1 hr 25 mins
Nutrition Profile:


Bread Pudding

  • 2 cups diced peeled sweet potato

  • ¾ cup water

  • 3 tablespoons granulated sugar plus 1/4 cup, divided

  • 3 tablespoons light brown sugar

  • 1 tablespoon unsalted butter

  • 1 ½ teaspoons orange zest

  • ¼ cup orange juice

  • ¾ teaspoon lemon zest

  • 2 teaspoons lemon juice

  • ¼ teaspoon salt

  • 6 large eggs

  • 1 ½ cups low-fat milk

  • cup sweetened condensed milk

  • 1 ¼ teaspoons ground cinnamon

  • ½ teaspoon vanilla extract

  • ¼ teaspoon ground nutmeg

  • 8 cups diced stale French bread, preferably whole-wheat


  • 4 tablespoons unsalted butter, divided

  • ¼ cup light brown sugar

  • ¼ cup granulated sugar

  • ¼ cup low-fat milk

  • 2 tablespoons heavy cream plus 3/4 cup, divided

  • cup finely chopped pecans, toasted

  • ¾ teaspoon vanilla extract

  • Whipped cream for serving


  1. To prepare pudding: Combine sweet potato, water, 3 tablespoons each granulated sugar and brown sugar, 1 tablespoon butter, orange zest, orange juice, lemon zest, lemon juice and 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.

  2. Meanwhile, preheat oven to 350°F. Coat a 7-by-11-inch or similar 2-quart baking dish with cooking spray. Put a kettle of water on to boil for the water bath.

  3. Whisk eggs in a large bowl. Add 1 1/2 cups milk, condensed milk, cinnamon, vanilla, nutmeg, the sweet potato puree and the remaining 1/4 cup granulated sugar; whisk until blended. Add bread and stir until well coated. Pour the mixture into the prepared baking dish.

  4. 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.

  5. Just before serving, prepare sauce: Combine 3 tablespoons butter, brown sugar, granulated sugar, milk and 2 tablespoons cream in a medium saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, whisking occasionally. Add pecans and 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.

  6. Serve the pudding with the sauce and whipped cream, if desired.


To make ahead: Refrigerate sweet potato (Step 1) for up to 3 days.

Nutrition Facts (per serving)

262 Calories
12g Fat
32g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 18
Serving Size 1/2 cup pudding & 1 Tbsp. sauce
Calories 262
% Daily Value *
Total Carbohydrate 32g 12%
Dietary Fiber 2g 7%
Total Sugars 22g
Protein 7g 14%
Total Fat 12g 15%
Saturated Fat 6g 30%
Cholesterol 89mg 30%
Vitamin A 2501IU 50%
Sodium 173mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* 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.

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