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Sweet Potato Bread Pudding with Cardamom Whipped Cream
5 from 6 votes

Sweet Potato Bread Pudding with Cardamom Whipped Cream

Sweet potato bread pudding is a warm and cozy fall and winter dessert that's easy to make! Comforting and mildly sweet, serve this simple dessert with a big dollop of fresh cardamom whipped cream for a real treat.

Prep Time
15 mins
Cook Time
45 mins
Resting Time
15 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 445 kcal
Course: Dessert
Cuisine: American

Ingredients

Bread Pudding:
  • butter for the baking dish, unsalted
  • 10 cups bread such as Italian, challah, or brioche, stale, ½-inch cubes
  • 1 cup sweet potato puree
  • ½ cup light brown sugar packed
  • 4 egg large
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • 3 cups milk (low-fat is fine)
Cardamom Whipped Cream:
  • ½ cup heavy cream
  • 1 ½ teaspoons granulated sugar
  • ¼ teaspoon ground cardamom

Instructions

    Cup of Yum
  1. Place the oven rack in the center of the oven, and preheat to 350°F. Butter a 9 by 13-inch baking dish and arrange the stale bread cubes in the dish.
  2. Whisk the sweet potato puree, brown sugar, eggs, cardamom, and cinnamon together in a large bowl. Then whisk in the milk until well-combined and smooth. Pour the mixture evenly over the bread cubes in the baking dish, pressing down with your hands or the back of a spoon, making sure that all the bread gets submerged and starts soaking in the custard.
  3. Soak for 10 to 15 minutes and then put the baking dish in the oven. Bake until the filling is set and the top is lightly browned and crusted, about 45 to 50 minutes. The best visual queue for doneness is when the bread pudding puffs up evenly. It will deflate as it cools.
  4. Meanwhile, beat the heavy cream to medium peaks. Beat in the sugar and ground cardamom to medium-stiff peaks. Serve the bread pudding warm with fresh cardamom whipped cream.

Notes

  • °
  • If your bread isn’t very stale, cut it into cubes and allow the bread cubes to dry out at room temperature all day or overnight. Alternatively, lightly toast them on a sheet pan in a 350°F oven until dry, about 10 to 15 minutes.
  • Store leftovers in an airtight container in the refrigerator for up to a few days. Reheat leftover pieces in a 350°F oven until heated through.
  • You can easily replace the sweet potato puree with pumpkin puree to make pumpkin bread pudding. The same spices will work, but you may also increase the cinnamon in that case and add some other warm fall spices like ground cloves, ground ginger, and ground nutmeg.
  • If your bread is very dense (like rustic artisan bread or French bread) you may want to give it extra time to soak in the custard thoroughly before baking.

Nutrition Information

Calories 445kcal (22%) Carbohydrates 72g (24%) Protein 14g (28%) Fat 12g (18%) Saturated Fat 5g (25%) Monounsaturated Fat 1g (5%) Cholesterol 113mg (38%) Sodium 58mg (2%) Potassium 52mg (1%) Fiber 4g (16%) Sugar 12g (24%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 445

% Daily Value*

Calories 445kcal 22%
Carbohydrates 72g 24%
Protein 14g 28%
Fat 12g 18%
Saturated Fat 5g 25%
Monounsaturated Fat 1g 5%
Cholesterol 113mg 38%
Sodium 58mg 2%
Potassium 52mg 1%
Fiber 4g 16%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.