Sweet Potato Bread Pudding (Gluten-Free)

This bread pudding is the kind of sweet potato dessert that makes winter days feel softer and holiday tables feel a little more heartfelt. Tender sweet potatoes, warm spices and golden cubes of gluten-free bread soak up a dairy-free custard that’s just sweet enough — giving you a dish that feels nostalgic but still light and nourishing. It’s one of those recipes you pull out when you want comfort, but also want to feel good about what’s on your plate.

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Sweet Potato Bread Pudding (Gluten-Free)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8

Calories 794 kcal

Author Oana Ennis

Ingredients

• 5 cups sweet potato cubed
• 8 cups Schar Gluten-Free Artisan Baker Bread cubed
• 2 Tbsp. plant-based butter
• 1/4 cup water
• 4 eggs
• 1-1/2 cups So Delicious Vanilla Organic Coconut Milk
• 1/4 cup Woodstock Organic Turbinado Sugar
• 1/4 cup Simple Truth Maple Syrup
• 1/2 tsp. Selina Celtic Sea Salt
• 1 tsp. Frontier Co-op Vanilla Extract
• 1 tsp. Frontier Co-op Cinnamon
• 1/4 tsp. Simple Truth Organic Nutmeg
• 1/4 tsp. Frontier Co-op Organic Ginger Root
• 1/2 cup Shiloh Farms Organic Raw Pecans chopped
• 1/2 cup Newman's Own Organic Dried Cranberries

Instructions

1. Preheat oven to 350 degrees F.
2. In iron skillet over medium heat, melt butter and add cubed sweet potatoes and water. Cover with lid and cook over medium heat 10-15 minutes, or until potatoes have softened. Drain any excess water.
3. For custard mixture, in large bowl, whisk together eggs, plant-based milk, turbinado sugar, maple syrup, salt, vanilla, cinnamon, nutmeg and ginger until fully combined.
4. To skillet, add cubed bread with sweet potatoes and gently toss to combine.
5. Pour custard mixture evenly over bread and sweet potatoes, ensuring all pieces are moistened.
6. Sprinkle pecans and dried cranberries evenly over top.
7. Transfer skillet to oven and bake 30 minutes, or until custard is set and top is lightly golden.
8. Enjoy warm on its own or topped with dairy-free whipped cream.
9. Store leftovers in airtight container in refrigerator up to 3 days.

Recipe Notes

Get the ingredients you’ll need from Vitacost.

Nutrition Facts

Sweet Potato Bread Pudding (Gluten-Free)

Amount Per Serving

Calories 794 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g45%

Trans Fat 0.03g

Polyunsaturated Fat 4g

Monounsaturated Fat 5g

Cholesterol 79mg26%

Sodium 1295mg54%

Potassium 658mg19%

Carbohydrates 116g39%

Fiber 8g32%

Sugar 23g26%

Protein 25g50%

Vitamin A 12058IU241%

Vitamin C 3mg4%

Calcium 158mg16%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.