Sweet Potato Praline Bread Pudding

Nov 6

A Sweet Start to Thanksgiving Season

Around Crooked Creek Ranch, the days are getting shorter, the evenings are getting cooler, and the kitchen is starting to smell like cinnamon, butter, and vanilla. That can only mean one thing: Thanksgiving season is officially here!

This Sweet Potato Praline Bread Pudding is my kickoff recipe for a whole line of cozy ones leading up to Thanksgiving—it’ the kind of old-fashioned comfort food that brings everyone to the table, even LONG before the turkey comes out.

It’s a little bit bread pudding, a little bit sweet potato pie, and a whole lot of indulgence. Think creamy custard, rich sweet potatoes, and a brown sugar pecan praline topping that turns golden and caramelized as it bakes. This recipe IS holiday magic in a casserole dish. Quite literally.

Why You’ll Love This Recipe

Combines two Southern classics—bread pudding and sweet potato pie. It’s the perfect mash-up!
Perfect for feeding a crowd at Thanksgiving or Friendsgiving.
Can be made a day ahead and warmed before serving.
Features a pecan praline topping that adds crunch, butter, and brown sugar caramel flavor.
The rum extract in the sauce really tops off this recipe to make it feel like the PERFECT holiday bake!

Close-up of Sweet Potato Praline Bread Pudding with pecan pralines topping and a caramel, rum infused drizzle is a Southern Thanksgiving dessert from Crooked Creek Ranch Life — ***A golden layer of sweet potatoes + brown sugar pecans baked into every bite: this Sweet Potato Praline Bread Pudding is what Thanksgiving dreams are made of.***

Ingredients You’ll Need

Bread Pudding:

1 (16 oz) loaf day-old French bread
2¾ cups milk
1¼ cups half-and-half (or substitute with whole milk or heavy cream)
5 eggs, lightly beaten
1¼ cups granulated sugar
1½ tablespoons vanilla extract
⅛ teaspoon salt

Sweet Potato Layer:

1½ to 2 cups mashed sweet potatoes (about 2 medium/large baked sweet potatoes)
½ can (7 oz) sweetened condensed milk
½ tablespoon ground cinnamon
1 tablespoon vanilla extract
½ cup of the milk/egg mixture from above

Pecan Praline Topping:

½ cup butter, softened
1½ cups packed brown sugar
1 cup pecans, chopped and toasted

Caramel Rum Sauce:

¼ cup white sugar
¼ cup butter
¼ cup heavy cream
2 tablespoons milk
¼ teaspoon butter extract
¼ teaspoon rum extract

How to Make Sweet Potato Praline Bread Pudding

Prep the Sweet Potatoes:
Preheat your oven to 400°F. Pierce the sweet potatoes and bake for 45–60 minutes, until tender. Let them cool, peel, and mash until smooth. You should have about 1½–2 cups mashed sweet potatoes. Baked sweet potatoes are ALWAYS a better option than buying them canned. If you have the extra time, trust me on this!
Toast the Pecans:
Spread chopped pecans on a baking sheet and toast at 350°F for 6–8 minutes, stirring halfway through, until fragrant.
Prepare the Custard:
In a large bowl, whisk together milk, half-and-half, eggs, sugar, vanilla, and salt.
Soak the Bread:
Cut the day-old bread into 1-inch cubes. Pour the custard mixture over the bread in a large bowl and let it soak for about 15–20 minutes, stirring occasionally so every piece absorbs that goodness.
Make the Sweet Potato Mixture:
In the bowl of an electric mixer fitted with the whisk attachment, combine mashed sweet potatoes, condensed milk, cinnamon, vanilla, and ½ cup of the custard mixture. Stir until smooth and creamy.
Assemble:
Pour half the soaked bread into a greased 9x13-inch deep casserole dish. Spread the sweet potato mixture evenly over the top. Add the remaining bread mixture and lightly swirl to create a marbled effect. It will look weird at this point. Trust the process!
Add the Praline Topping:
Mix softened butter and brown sugar together, then fold in the toasted pecans. Drop spoonfuls evenly over the top.
Bake:
Bake uncovered at 350°F for 55–65 minutes, or until the pudding is puffed, golden, and set in the center. And believe me, IT WILL PUFF!!! It’ll grow three sizes inside that oven just like the Grinch’s heart!
Make the Caramel Sauce:
In a small saucepan, melt butter and sugar together over medium heat. Stir in heavy cream and milk, and simmer 3–4 minutes until slightly thickened. Remove from heat and add rum and butter extracts.
Serve Warm:
Spoon the bread pudding into cute little bowls like these or plates and drizzle with the caramel-rum sauce. Enjoy with a nice cup of coffee and a friend.

Washed and pierced sweet potatoes on a sheet pan lined with foil ready to be baked at 400 degrees Farenheit until tender and ready to mash. — ***Wah sweet potatoes well, pierce sweet potatoes a few times with a fork, spray with olive oil, and bake at*** ***400°F for at least 45 minutes.***

Cubed day old French bread in a blue bowl ready to soak the custard mixture for Sweet Potato Praline Bread Pudding. — ***Cut day old French bread into 1 inch cubes so it can full soak up the rich custard and sweet potato flavors. Slightly dry bread gives the pudding it perfect texture!***

Layering sweet potato filling between soaked French bread cubes for Sweet Potato Praline Bread Pudding, ready to bake for a Southern Thanksgiving and Friendsgiving dessert. The perfect cozy, cold weather fall bake. — Layer soaked bread cubes on the bottom, then spread the sweet potato mixture over the top before finishing with another layer of custard-soaked bread. This gives every bite the perfect balance of creamy and fluffy.

Partially assembled sweet potato PRALINE bread pudding showing swirled layers of custard and sweet potatoes before baking-rustic and ready for the oven. — ***Lightly swirl the layers so the custard and sweet potatoes minghle just enough. Don’t worry if it looks a little sloppy—trust the process!***

Mixing brown sugar, butter, and toasted pecans for praline topping to go over Sweet Potato Praline Bread Pudding before baking. — ***Stir together the softened butter, brown sugar, and toasted pecans until everything is coated and crumbly. It should look thick and rustic and will render absolute PRALINE PERFECTION.***

Sweet Potato Praline Bread Pudding topped with pecan praline mixture before baking, showing rustic texture and even layer ready for oven. — ***Scatter the praline mixture evenly over the top. Don’t worry about spreading it perfectly—it melts and bubbles as it bakes, creating that butter brown sugar crust everyone loves.***

Tips for the Best Bread Pudding

Use day-old bread. Slightly dry bread absorbs the custard best.
Don’t skip the soak time. This ensures a creamy, pudding-like texture.
Make ahead: You can bake this the night before Thanksgiving and reheat it (covered) at 300°F for 15–20 minutes before serving.
Freezer-friendly: Freeze baked and cooled Sweet Potato Praline Bread Pudding in smaller portions for up to 3 months. Thaw and rewarm in the oven.

Serving Suggestions

Serve this Sweet Potato Praline Bread Pudding as the showstopper dessert after your Thanksgiving meal — it pairs beautifully with:

A drizzle of the caramel-rum sauce or maple syrup.
Or a spoonful of whipped cream if you’re feeling festive.
A scoop of buttered pecan ice cream if you’re really throwing your inhibitions into the wind!

More Recipes Coming Soon

This is just the beginning of our Thanksgiving dessert lineup at Crooked Creek Ranch Life! Over the next few weeks, I’ll be sharing more down-home favorites — from Pumpkin Coffee Can Cakes to Cranberry Cream Cheese Pound Cake and a few savory surprises too.

Make sure you’re on my email list so you don’t miss the next recipe drop. You can grab your free copy of ‘15 Prayers and Scriptures Every Farmer & Family Needs’ when you subscribe below — it’s my gift to you this Thanksgiving season.

Erin Glover of Crooked Creek Ranch holding a sweet potato for my sweet potato Praline Bread Pudding — Stay thankful, always.
—Erin Glover