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Sweet Potato Bread Pudding
Inspired by his holiday favorite, sweet potato pie, Will Coleman's Sweet Potato Bread Pudding is a comforting twist on the classic bread pudding.
Perfect for brunch or dessert, it combines warm fall spices with simple pantry staples.
Watch Will make this recipe! →
Ingredients
Instructions
Step 1
Preheat the oven to 375 F.
Step 2
Grease an 8 x 10 baking dish with cooking spray and place the sliced croissants into uniform lines.
Step 3
In a large blender, blend the candied yams, half and half, brown sugar, eggs, cinnamon, vanilla, and salt together until smooth.
Step 4
Pour the custard mixture evenly over the croissants until fully coated.
Step 5
Bake the bread pudding for 30-35 minutes, or until the custard is set in the center and the top of the croissants are golden brown.
Step 6
Serve with powdered sugar, maple syrup, and flaky sea salt.
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