Sweet Potato Bread Pudding With Crunchy Cashews

Name: Sweet Potato Bread Pudding With Crunchy Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds sweet potatoes; 1 cup whole milk, divided; 4 large eggs; 1/4 cup granulated sugar; 1/2 cup packed dark brown sugar; 3/4 teaspoon fine sea salt; 3/4 teaspoon pure vanilla extract; 1 tablespoon plus 2 teaspoons whiskey; finely grated zest of 1/4 orange; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground allspice; 1 cup heavy cream; 6 cups (about 8 ounces) soft white bread, cut into 3/4-inch cubes; non-stick cooking spray; 1/2 cup (about 2 1/2 ounces) whole cashews, roughly chopped; 1 tablespoon turbinado sugar

Servings: persons

2 pounds sweet potatoes
1 cup whole milk, divided
4 large eggs
1/4 cup granulated sugar
1/2 cup packed dark brown sugar
3/4 teaspoon fine sea salt
3/4 teaspoon pure vanilla extract
1 tablespoon plus 2 teaspoons whiskey
finely grated zest of 1/4 orange
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup heavy cream
6 cups (about 8 ounces) soft white bread, cut into 3/4-inch cubes
non-stick cooking spray
1/2 cup (about 2 1/2 ounces) whole cashews, roughly chopped
1 tablespoon turbinado sugar

1
Position a rack in the center of the oven and preheat to 375 degrees F.
2
Wrap the sweet potatoes individually in aluminum foil.
3
Place them on a baking sheet and bake until soft when pierced with a fork, 1 to 1 1/2 hours.
4
Let cool until just warm.
5
Remove the foil, cut the potatoes in half and scoop the flesh from the skins.
6
Transfer the cooked sweet potato to a food processor, add 1/2 cup of the milk and process until smooth.
7
In a large bowl, whisk the eggs, granulated sugar, brown sugar, salt, vanilla, whiskey, orange zest, cinnamon, nutmeg, ginger and allspice together until smooth.
8
Meanwhile, bring the remaining 1/2 cup milk and the cream to a boil in a small saucepan.
9
Slowly pour the hot cream over the egg mixture, whisking constantly.
10
Add the sweet potato puree and stir until evenly combined.
11
Add the bread and gently stir to combine.
12
Refrigerate the bread pudding base for at least 2 hours and up to overnight.
13
Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat a 9-inch square baking pan with nonstick cooking spray.
14
Stir the bread pudding base, then pour it into the prepared baking dish.
15
Sprinkle the top with the cashews and turbinado sugar and bake until golden brown, slightly puffed, and set, 35 to 40 minutes.
16
Serve warm or at room temperature.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 pounds sweet potatoes, 1 cup whole milk, divided, 4 large eggs, 1/4 cup granulated sugar, and more.

Yes, Sweet Potato Bread Pudding With Crunchy Cashews 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.

That's it — enjoy your meal!