sweet-potato - anticancer food- cook for your life- anti-cancer recipes
Sweet potato bread pudding. A treat made with leftovers
Servings: 8

If you have leftover sweet potatoes, this Sweet Potato bread pudding is a yummy way to use them up. I love bread pudding. I have never met one I didn’t love, and this wonderful version is no exception. It’s a delicious way to use up any roasted sweet potato leftovers you may have from the Thanksgiving table. Sweetly nutritious,the flavor of roasted sweet potatoes adds oomph to a fabulously comforting standalone dessert that will just hit the spot if cancer treatment has left you feeling a bit sorry for yourself.


  1. Preheat oven 350 degrees. 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.


  • 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)

Nutritional Information


346 cals


8 g

Saturated Fat

4 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

2 g


55 g


22 g


4 g


14 g


408 mg

*per serving

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