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.
Sweet Potato Bread Pudding (Gluten-Free)
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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
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Preheat oven to 350 degrees F.
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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.
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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.
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To skillet, add cubed bread with sweet potatoes and gently toss to combine.
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Pour custard mixture evenly over bread and sweet potatoes, ensuring all pieces are moistened.
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Sprinkle pecans and dried cranberries evenly over top.
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Transfer skillet to oven and bake 30 minutes, or until custard is set and top is lightly golden.
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Enjoy warm on its own or topped with dairy-free whipped cream.
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Store leftovers in airtight container in refrigerator up to 3 days.
Notes
Nutrition
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The post Sweet Potato Bread Pudding (Gluten-Free) first appeared on The Upside by Vitacost.com.