Sweet Potato Cranberry Bread Pudding

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

• 410 cal
• 10g protein
• 58g carbs
• 16g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 6 cups day-old brioche or challah, cubed
• 1 1/4 cups mashed roasted sweet potato
• 1 cup fresh cranberries
• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2/3 cup packed light brown sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine salt
• 1 tbsp unsalted butter for greasing
• 3 tbsp maple syrup for finishing

Instructions

1. 1Preheat the oven to 350°F. Generously butter a 9-by-13-inch baking dish so the pudding releases cleanly after baking.
2. 2Scatter the cubed brioche or challah evenly in the dish. If the bread feels very fresh, toast the cubes lightly first so they absorb custard without turning mushy.
3. 3In a blender or large bowl, whisk the mashed sweet potato with the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt until the custard is completely smooth and pumpkin-pie fragrant.
4. 4Pour the sweet-potato custard evenly over the bread cubes, pressing gently with a spatula so every piece is soaked.
5. 5Scatter the fresh cranberries across the top and tuck a few down into the bread so they burst into tart pockets while baking.
6. 6Let the dish sit at room temperature for 15 minutes so the bread fully hydrates; this prevents dry spots later.
7. 7Bake uncovered for 40 to 48 minutes, until the center is just set, the top is puffed and golden, and a knife inserted in the middle comes out mostly clean with moist crumbs.
8. 8Drizzle the warm maple syrup over the surface right after baking so it soaks into the crust. Cool 10 minutes, then cut into squares and serve family-style from the pan.