Introduction

Sweet Potato Bread Pudding with Maple Rum Sauce is a comforting dessert that combines tender, custardy bread pudding with warm autumn flavors. The rich maple rum sauce adds a deliciously boozy sweetness that elevates this classic treat. Perfect for cozy evenings or holiday gatherings.

Sweet Potato Bread Pudding with Maple Rum Sauce Recipe - Recipe Image

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 for serving (optional)

Instructions

Step 1: Place the cubed bread into a large bowl and set aside. Grease a 10×10-inch (or similarly large) baking dish with butter or cooking spray.
Step 2: In a medium bowl, whisk together the eggs, milk, heavy cream, sweet potato puree, brown sugar, melted butter, chopped pecans, vanilla essence, cinnamon, and nutmeg until well combined.
Step 3: Pour the custard mixture over the bread cubes and gently toss to saturate all pieces evenly. Set aside to soak while you prepare the oven.
Step 4: Preheat the oven to 350°F and position a rack in the center. 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 and top are golden brown. Remove from oven and let cool slightly.
Step 6: For the maple rum sauce: In a small saucepan over medium heat, combine the butter, sweetened condensed milk, heavy cream, and brown sugar. Stir occasionally until butter melts and the mixture begins to bubble gently.
Step 7: Remove the sauce from heat and stir in the maple extract and rum until fully incorporated.
Step 8: Pour half of the sauce evenly over the warm bread pudding and 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. Drizzle with additional maple rum sauce as desired. For extra indulgence, top with vanilla ice cream, whipped cream, and chopped pecans.

Tips & Variations

Use day-old bread to soak up the custard better without turning mushy.
Substitute pecans with walnuts or omit nuts if preferred.
If you don’t have maple extract, replace with pure maple syrup but reduce added sugar slightly.
For a boozy kick, adjust the amount of rum to taste or omit for a kid-friendly version.
Letting the pudding sit for 30 minutes after adding sauce helps the flavors meld beautifully.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm. Reheat the maple rum sauce separately over low heat if it thickens, then drizzle over the bread pudding before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread pudding ahead of time?

Yes, you can prepare the bread pudding and custard mixture the day before, soak the bread overnight in the refrigerator, then bake the next day. Prepare the sauce just before serving for best flavor.

What can I use if I don’t have sweet potato puree?

You can substitute canned pumpkin puree or cooked mashed butternut squash for a similar texture and flavor. Adjust spices as needed to complement the substitute.

Sweet Potato Bread Pudding with Maple Rum Sauce Recipe

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This Sweet Potato Bread Pudding with Maple Rum Sauce is a cozy and indulgent dessert that combines day-old French bread soaked in a rich custard made with sweet potato puree, warm spices, and chopped pecans. Baked until golden and served with a luscious maple rum sauce, it’s perfect for autumn or holiday gatherings. Topped optionally with vanilla ice cream or whipped cream, this comforting dessert offers layers of flavor and texture that will delight any crowd.

Author: Ella
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Bread Pudding

1 loaf 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

Maple Rum Sauce

½ cup (1 stick) salted butter
1 (14-ounce) can sweetened condensed milk
½ cup heavy whipping cream
¼ cup packed dark brown sugar
1 tablespoon maple extract
¼ cup rum (Myers’s dark rum recommended)

For Serving (Optional)

Vanilla ice cream
Whipped cream
Chopped pecans

Instructions

Prepare the bread and baking dish: Place the cubed or torn bread into a large bowl and set aside. Grease a 10×10-inch baking dish with butter or cooking spray and set aside.
Mix the custard: In a medium bowl, whisk together eggs, whole milk, heavy cream, sweet potato puree, dark brown sugar, melted butter, chopped pecans, vanilla essence, ground cinnamon, and ground nutmeg until thoroughly combined.
Soak the bread: Pour the custard mixture over the bread cubes and use a spatula or your hands (wearing disposable gloves if preferred) to toss gently, ensuring all bread pieces are well saturated. Allow the mixture to rest and soak.
Preheat the oven: Position an oven rack in the center and preheat the oven to 350°F (175°C). When ready, transfer the soaked bread mixture into the prepared baking dish.
Bake the pudding: Bake the bread pudding at 350°F for 50 minutes to 1 hour until the custard is set and the top edges are golden brown. Remove from oven and let cool slightly.
Make the maple rum sauce: In a small saucepan over medium heat, combine butter, sweetened condensed milk, heavy cream, and dark brown sugar. Stir briefly to semi-combine, then cook, stirring occasionally, until the butter melts. Increase heat to medium-high and bring the sauce to a gentle boil. Remove from heat and stir in the maple extract and rum until fully incorporated.
Serve the pudding: Pour half of the warm maple rum sauce evenly over the bread pudding. Let it sit for at least 30 minutes to cool and allow flavors to meld. Reserve the remaining sauce in a small container for serving.
Slice and garnish: Cut the bread pudding into wedges. Serve warm or at room temperature, passing the remaining maple rum sauce on the side. Optionally, top with vanilla ice cream, whipped cream, and additional chopped pecans. Reheat the sauce gently if it thickens as it cools.

Notes

Use day-old French bread for best texture—fresh bread may become too mushy.
Allow the bread to soak thoroughly to ensure moist pudding.
The maple rum sauce will thicken as it cools; reheat gently to return to pouring consistency.
Adjust the amount of rum to taste, or substitute with rum extract for a milder flavor.
For a nut-free version, omit pecans or substitute with seeds.
This recipe can be made a day in advance; store pudding and sauce separately and reheat before serving.

Keywords: sweet potato bread pudding, maple rum sauce, holiday dessert, baked bread pudding, autumn dessert, pecan bread pudding