Sweet Potato Pecan Pie Bread Pudding with Bourbon Maple Syrup
This Sweet Potato Pecan Pie Bread Pudding is a cozy, decadent dessert made with soft brioche bread soaked in a warming sweet potato custard. Each bite is laced with a sweet cinnamon pecan mixture that bakes up gooey in the middle and golden on top. Served warm with a scoop of vanilla ice cream and a drizzle of rich bourbon maple syrup, it’s the perfect blend of comforting flavors and textures for fall and holiday gatherings.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Brioche bread, preferably dried out overnight (challah or French bread also work great)
Brown sugar, light or dark
Chopped pecans
Salted butter
Cinnamon
Salt
Whole milk (or milk of choice)
Heavy cream
Sweet potato puree (see notes section on recipe card below for homemade version)
Granulated sugar
Vanilla bean paste or extract
Cinnamon
Pumpkin pie spice
Eggs
Maple syrup
Bourbon whiskey
Vanilla ice cream, for serving
Flaky sea salt, for serving
Why You’ll Love Sweet Potato Pecan Pie Bread Pudding with Bourbon Maple Syrup:
Warm and Comforting Flavors: Sweet potato custard, cinnamon, and pecans come together for a dessert that feels like a cozy hug.
Perfect Texture Balance: Gooey in the middle, golden and crisp on top, with crunchy pecans in every bite.
Rich Bourbon Maple Syrup: Adds depth and warmth that takes this bread pudding to the next level.
Easy but Impressive: Simple to make with brioche bread and pantry staples, yet looks and tastes like a showstopper.
Seasonal Appeal: The perfect dessert for fall, Thanksgiving, and holiday gatherings.
Versatile Serving Options: Delicious warm with vanilla ice cream, whipped cream, or even a drizzle of extra caramel.
Crowd-Pleaser: Combines the best of pecan pie and bread pudding, making it a hit with family and friends.
Make-Ahead Friendly: The flavors get even better as it sits, making it perfect for prepping before a big meal.
Tips for Making Sweet Potato Pecan Pie Bread Pudding with Bourbon Maple Syrup:
Use Brioche Bread: Its soft, rich texture soaks up the custard beautifully while staying tender inside.
Dry Out the Bread: If your brioche is fresh, toast the cubes lightly in the oven before soaking. This helps prevent a soggy pudding.
Mash the Sweet Potato Smoothly: A lump-free puree ensures a creamy custard base. Canned or homemade puree both work—just make sure it’s unsweetened.
Whisk the Custard Thoroughly: Mix eggs, sweet potato, cream, and spices until smooth for even baking and flavor.
Layer the Cinnamon Pecan Mixture Evenly: This guarantees sweet, nutty bites throughout the bread pudding.
Let the Bread Soak: Allow at least 20–30 minutes for the custard to fully absorb into the bread cubes before baking.
Bake Until Golden and Set: The center should be slightly jiggly but not wet; the edges will be puffed and golden.
Cool Slightly Before Serving: Letting the bread pudding rest for 10–15 minutes helps the custard set and makes slicing easier.
Warm the Bourbon Maple Syrup: Heating it before drizzling enhances the flavors and creates the perfect silky finish.
Serve with Ice Cream or Whipped Cream: Vanilla ice cream balances the richness and adds a cool contrast to the warm pudding.
How to Store Sweet Potato Pecan Pie Bread Pudding with Bourbon Maple Syrup:
Room Temperature: Bread pudding can sit out at room temperature for up to 2 hours after baking if you’re serving it the same day. Beyond that, it needs refrigeration.
Refrigerator: Store cooled bread pudding covered tightly in plastic wrap or in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or oven before serving.
Freezer (Whole or Sliced): Once cooled, wrap the bread pudding tightly in plastic wrap and then foil, or store slices in a freezer-safe container for up to 2 months.
Thawing: For best results, thaw overnight in the refrigerator. Reheat in a 325°F oven until warmed through or in the microwave in short bursts.
Bourbon Maple Syrup: Store in a sealed jar or airtight container in the fridge for up to 2 weeks. Warm gently on the stove or in the microwave before serving.
FAQs:
Q: Can I make this bread pudding ahead of time?
A: Yes! You can assemble the bread pudding the night before, cover it tightly, and refrigerate. The next day, let it sit at room temperature for 20–30 minutes, then bake as directed.
Q: Do I have to use brioche bread?
A: Brioche is ideal because it’s rich and tender, but you can also use challah or even French bread. Just make sure the bread is slightly stale or toasted so it soaks up the custard well.
Q: Can I use canned sweet potato puree instead of fresh?
A: Absolutely. Just be sure to use plain, unsweetened puree and not canned sweet potato pie filling, which already has sugar and spices added.
Q: Can I make this without bourbon in the maple syrup?
A: Yes. You can leave out the bourbon or replace it with a splash of vanilla extract for flavor. The syrup will still be rich and delicious.
Q: How do I know when the bread pudding is done baking?
A: The edges should be golden and set, while the center should have a slight jiggle. It will firm up more as it cools.
Q: Can I freeze bread pudding?
A: Yes. Once cooled, wrap the bread pudding tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Q: What’s the best way to serve it?
A: Serve warm with a scoop of vanilla ice cream and a drizzle of bourbon maple syrup. Whipped cream or extra chopped pecans are also great toppings.
Check out my other bread pudding recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this sweet potato pecan pie bread pudding with bourbon maple syrup. Happy baking!
