Bourbon Sweet Potato Bread Pudding Recipe - Food Fanatic
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Bourbon Sweet Potato Bread Pudding Recipe

    8 Servings


  • 1 large Sweet Potato, Peeled and cubed
  • 1 loaf Crusty Bread, Large, cut or ripped into bite-size pieces
  • 2 cups Miniature Marshmallows, Divided
  • 5 Eggs
  • 1 1/2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 1/3 cup Bourbon
  • 1/2 cup Dark Brown Sugar
  • 1 tablespoon Cinnamon
  • 1 teaspoon Pure Vanilla Extract
  • 1/4 teaspoon Salt
  • 1/2 cup Chopped Pecans
  • Pure Maple Syrup


  1. Bring a small pot of water to boil. Add sweet potato cubes and bring to a boil. Boil until tender and cooked through. Drain and mash until smooth. Set aside.
  2. Spray a 2-quart round or 9-inch square baking dish with nonstick cooking spray. Place bread pieces into prepared dish. Dollop with mashed sweet potatoes and sprinkle with 1 cup marshmallows. Gently fold in a bit.
  3. In a large bowl, whisk together eggs, milk, heavy cream, bourbon, brown sugar, cinnamon, vanilla extract and salt until well combined. Pour egg mixture over bread/potatoes in baking dish. Cover and refrigerate overnight to allow egg mixture to be absorbed.
  4. Preheat oven to 350°F. Bake in preheated oven for 45-60 minutes or until center is set and no longer liquidy. If top begins to brown too quickly, place a piece of foil gently on top as a shield.
  5. During last 10 minutes of baking, sprinkle remaining 1 cup marshmallows and chopped pecans on top. Continue baking until center is set, marshmallows are lightly browned and melted. Remove from oven and serve warm drizzled with maple syrup.
Bourbon sweet potato bread pudding photo