The Pioneer Woman Tasty Kitchen
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Sweet Potato Pie Bread Pudding

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Each bite of this light bread pudding is incredibly moist, full of the spice flavors found in sweet potato pie, and delicately sweetened with maple syrup and brown sugar.

Ingredients

  • 1-¼ cup 2% Milk (or Milk Of Choice)
  • 2 Tablespoons Pure Maple Syrup
  • 2 Tablespoons Brown Sugar
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves
  • ⅛ teaspoons Ground Allspice
  • 1 teaspoon Pure Vanilla Extract
  • 1 pinch Salt
  • 3 whole Eggs, Lightly Beaten
  • 2 cups Sweet Potato Puree
  • 10 slices Whole Wheat Sandwich Bread, Cut Into 1-inch Cubes (about 4 1/2 Cups)

Preparation

Combine all the ingredients (except the bread) in a large bowl, whisking until well combined. Add bread cubes and stir gently to coat.

Spoon mixture into an 8×8 inch square baking dish coated with cooking spray (alternately, you can prepare 6 individual ramekins). Cover and chill for at least 1 hour or up to 4 hours.

Preheat oven to 350°F.

Place square dish (or ramekins) in a 13×9 inch baking dish; add hot water to larger dish to a depth of 1 inch. Cover with foil, and bake at 350°F for 25 minutes (more like 15 minutes for individual ramekins). Uncover and bake an additional 10 minutes (or 5 minutes for ramekins).

Let cool for a few minutes. Serve warm or at room temperature.

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Profile photo of Beatrice

Beatrice on 6.10.2013

I love sweet potato anything and I have some baguette bread I am using today, really perfect recipe!!

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