Southern Sweet Potato Bread

For the Bread Pudding:

• 4 cups cubed day-old brioche, challah, or French bread
• 1 ½ cups mashed cooked sweet potatoes (about 2 medium potatoes)
• 2 cups whole milk
• 1 cup heavy cream
• 3 large eggs
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 teaspoons ground cinnamon
• ½ teaspoon allspice
• ¼ teaspoon salt
• 3 tablespoons melted butter
• ½ cup chopped pecans (optional)

For the Bourbon or Brown Sugar Sauce (optional but heavenly):

• ½ cup brown sugar
• ¼ cup butter
• ¼ cup heavy cream
• 1 tablespoon bourbon (optional, or use 1 teaspoon vanilla extract)
• Pinch of salt

Instructions:

Preheat & Prep:

Preheat oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter.

Make the Sweet Potato Custard

In a large mixing bowl, whisk together mashed sweet potatoes, milk, cream, eggs, both sugars, vanilla, cinnamon, allspice, ginger, salt, and melted butter until smooth and creamy.

Assemble the Bread Pudding:

Add the bread cubes to the custard and stir gently until every piece is coated. Let it soak for 10–15 minutes so the bread absorbs the mixture. Stir in pecans if using.

Bake:

Pour into your prepared baking dish and bake uncovered for 40–50 minutes, until the top is golden and the center is just set but still a little soft.

Make the Sauce:

In a small saucepan, melt butter and brown sugar over medium heat. Stir in cream, bourbon (or vanilla), and a pinch of salt. Simmer 2–3 minutes until glossy and slightly thickened.

Serve:

Spoon warm bread pudding into bowls and drizzle generously with the sauce. Top with whipped cream or vanilla ice cream if you want to spoil yourself a little.