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Sweet Potato Bread Pudding

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Clock Icon for Prep Time 35 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

If you have leftover sweet potatoes, this Sweet Potato bread pudding is a yummy way to use them up. Sweetly nutritious, the flavor of roasted sweet potatoes adds oomph to a fabulously comforting...


  • 12 cups cubed bread
  • 4 eggs
  • 1 quart milk
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla
  • ½ cup brown sugar
  • 2 cups roasted sweet potatoes or butternut squash, diced
  • 1/4 cup raisins (optional)

Nutrition Facts


360 cals


8 g

Saturated Fat

4 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

2 g


58 g


25 g


4 g


14 g


409 mg


  1. Preheat oven 350°F. Grease a 9x13-inch glass baking dish.
  2. In a large bowl, whisk together eggs, milk, cinnamon, vanilla, and sugar.
  3. Add bread to bowl and mix until bread is completely coated with the liquid. Allow bread to soak for at least 30 minutes
  4. Fold sweet potatoes into bread mixture. Fold in raisins if using.
  5. Pour bread into prepared baking dish. Bake for 40 to 60 minutes, or until golden brown and set.
  6. Serve with Greek yogurt or whipped cream.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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