Introduction

This Sweet Potato Bread Pudding with Maple Rum Sauce is a comforting dessert perfect for chilly evenings. Rich, spiced, and moist, it combines the warm flavors of sweet potato and cinnamon with a luscious maple-infused rum sauce. It’s an indulgent treat that’s surprisingly easy to make and sure to impress.

A thick square piece of bread pudding sits on a white plate with ridged edges, topped with creamy light brown caramel sauce that drips over the sides. The pudding itself has layers of golden brown baked bread with a soft, moist texture visible inside. Chopped pecans are scattered on top, adding a crunchy texture with their dark brown and tan colors. A silver spoon with a wooden handle lies next to the plate on a white marbled surface, and some pecan pieces and salt crystals are scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf of day-old French bread (about 14 ounces), cut into cubes

4 large eggs

1 ½ cups whole milk

1 cup heavy whipping cream

1 cup sweet potato puree

1 cup packed dark brown sugar

½ cup (1 stick) salted butter, melted and slightly cooled

¾ cup chopped pecans

1 tablespoon vanilla essence (extract or paste)

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ cup (1 stick) salted butter (for sauce)

1 (14-ounce) can sweetened condensed milk

½ cup heavy whipping cream (for sauce)

¼ cup packed dark brown sugar (for sauce)

1 tablespoon maple extract

¼ cup rum (Myers’s dark rum recommended)

Vanilla ice cream, whipped cream, and chopped pecans, as desired for serving

Instructions

Step 1: Place the cubed bread into a large bowl and set aside. Grease a 10×10-inch baking dish with butter or cooking spray and set aside.

Step 2: In another medium bowl, whisk together the eggs, milk, heavy cream, sweet potato puree, brown sugar, melted butter, pecans, vanilla essence, cinnamon, and nutmeg until thoroughly combined.

Step 3: Pour the custard mixture over the bread cubes and toss gently with a spatula or your hands to ensure all pieces are well saturated. Set aside to rest and soak.

Step 4: Preheat the oven to 350°F, placing an oven rack in the center position. Transfer the soaked bread mixture into the prepared baking dish.

Step 5: Bake for 50 minutes to 1 hour, or until the custard is set and the edges are golden brown. Remove from oven and let cool while preparing the sauce.

Step 6: For the maple rum sauce, combine butter, sweetened condensed milk, heavy cream, and brown sugar in a small saucepan over medium heat. Stir briefly, then cook, stirring occasionally, until the butter melts.

Step 7: Increase heat to medium-high and bring sauce to a gentle boil. Remove from heat and stir in maple extract and rum until fully incorporated.

Step 8: Pour half the maple rum sauce evenly over the warm bread pudding. Let it sit for at least 30 minutes to cool and set. Reserve the remaining sauce for serving.

Step 9: Slice the bread pudding into wedges and serve warm or at room temperature. Reheat the sauce as needed if it thickens. Top with vanilla ice cream, whipped cream, and chopped pecans if desired. Enjoy!

Tips & Variations

Use day-old or slightly stale bread for the best texture, as it absorbs the custard better.

Swap pecans for walnuts or omit nuts for a nut-free version.

For extra flavor, lightly toast the pecans before mixing them in.

If you don’t have maple extract, substitute with pure maple syrup but reduce added sugar slightly in the sauce.

Soak the bread pudding longer before baking for a denser, custardy result.

FAQs

Can I make this bread pudding ahead of time?

Yes, you can prepare the bread soaked in custard and refrigerate it overnight before baking. This can deepen the flavors and save time on the day you plan to serve it.