This decadent bread pudding combines the warmth of sweet potatoes, the crunch of pecans, and the richness of brioche bread, baked into a custard that’s golden on top and tender within. Finished with a drizzle of bourbon maple syrup and a scoop of vanilla ice cream, it’s a show-stopping dessert perfect for holidays, gatherings, or any evening when comfort food is a must.

Ingredients

Bread Pudding

• 12 slices brioche bread, cubed and slightly dried or toasted
• 3/4 cup brown sugar
• 2 cups chopped pecans
• 4 Tablespoons salted butter, melted
• 3 teaspoons ground cinnamon, divided
• Pinch of salt
• 3/4 cup sweet potato puree (unsweetened)
• 1 cup whole milk
• 1 cup heavy cream
• 4 large eggs
• 1/4 cup granulated sugar
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract or vanilla bean paste

Bourbon Maple Syrup

• 3/4 cup maple syrup
• 2 Tablespoons bourbon whiskey (or substitute with 1 teaspoon vanilla extract for non-alcoholic)

To Serve

• Vanilla ice cream
• Flaky sea salt (optional)

Preparation

1. Prepare the bread: Cut the brioche into cubes. Let sit out for several hours to dry slightly, or toast lightly until firm but not browned. Place cubes into a greased 9×13-inch baking dish.
2. Make the pecan mixture: In a bowl, combine brown sugar, pecans, melted butter, 2 teaspoons cinnamon, and a pinch of salt. Sprinkle this mixture evenly over the bread cubes.
3. Whisk the custard: In a separate bowl, whisk together sweet potato puree, milk, cream, eggs, granulated sugar, pumpkin pie spice, remaining 1 teaspoon cinnamon, vanilla, and a small pinch of salt until smooth.
4. Assemble: Pour the custard evenly over the bread and pecan mixture. Press gently so all bread pieces are coated. Let sit 20–30 minutes to allow the custard to soak into the bread.
5. Bake: Preheat the oven to 350°F. Bake for 40–50 minutes, until the edges are puffed and golden and the center is just set (slightly jiggly but not wet).
6. Rest; Allow the bread pudding to cool for 10–15 minutes before serving.
7. Make the bourbon maple syrup: In a small saucepan, gently warm the maple syrup with bourbon (or vanilla substitute) over low heat until smooth and warm.
8. Serve: Cut the bread pudding into squares, top with a scoop of vanilla ice cream, drizzle with bourbon maple syrup, and finish with a sprinkle of flaky sea salt if desired.