Sweet Potato Bread Pudding – a delicious recipe with milk, cardamom, sugar, eggs, egg yolks, sweet potato. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Heat the milk and the cardamom, and add half the sugar.
3
When the sugar is dissolved, remove the milk from the heat.
4
Whisk the eggs and egg yolks with the remaining sugar until light and rib-bony.
5
Combine the milk with the eggs, stirring well to prevent the eggs from cooking prematurely.
6
Combine the sweet potatoes and honey.
7
Toss the bread and the sweet potato mixture, mixing well.
8
Add the milk mixture, and let the bread soak up the milk.
9
Stir, and pour into a buttered baking dish.
10
Bake for about 25 minutes or until a knife inserted in the center comes out clean.
11
If desired, top with whipped cream and/or drizzle with additional honey.
719
kcal
Calories
22
g
Fat
104
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 c. milk, 1 tsp. cardamom, 1 c. sugar, divided, 4 eggs, and more.
Yes, Sweet Potato Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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