A Grown Folks’ Dessert
A Decadent Southern-Inspired Dessert with Sweet Potatoes and Brioche
Sweet potatoes have long been a staple in Black culinary traditions, from pies to soufflés, but have you ever thought about taking them up a notch? Enter this Bourbon Sweet Potato Bread Pudding—a rich, custardy dish layered with velvety sweet potato puree, warm spices, and a generous splash of bourbon. It’s the kind of dessert that makes you want to call up your grandma and tell her you finally got it right.
Perfect for holiday gatherings or just when you need a soul-warming dessert, this dish brings together the best of Southern flavors in one indulgent bite. The combination of brioche, brown sugar, pecans, and caramel creates a sweet, buttery experience that’ll have you going back for seconds (or thirds).
What You’ll Need (Ingredients)
- 1 loaf brioche bread, cut into cubes
- 1 cup dark brown sugar
- 1/2 tsp apple spice (or a mix of cinnamon, nutmeg, and allspice)
- 3 eggs
- 1 tbsp of pure vanilla extract (preferably Mexican Vanilla)
- 1 cup half and half
- 1 can (15 oz) sweet potatoes, drained
- 1 stick butter, melted
- 4 oz bourbon (optional, but highly recommended)
- 1 cup whole pecans
- Caramel sauce (for drizzling)
- Butter (for greasing the pan)
Step-by-Step Instructions
Step 1: Prepare the Bread and Custard
- Cut the brioche bread into even cubes and set aside.
- In a mixing bowl, whisk together the brown sugar, apple spice, eggs, vanilla, and half and half until smooth.
Step 2: Make the Sweet Potato Puree
- Blend the canned sweet potatoes with melted butter and bourbon until smooth. The bourbon adds warmth and depth, but if you’re skipping it, a splash of maple syrup can do the trick.
Step 3: Assemble the Bread Pudding
- Grease a baking dish with butter.
- Start with a layer of brioche cubes and sprinkle some chopped pecans on top.
- Spread a layer of the sweet potato puree over the bread, followed by a drizzle of the custard mixture.
- Repeat the layers until all ingredients are used, ensuring the bread is fully soaked.
Step 4: Bake It Low and Slow
- Cover the dish with foil and bake at 325°F for about two hours. The low heat ensures a soft, custard-like interior while keeping the top golden and slightly crisp.
- Remove from the oven and let it rest before serving.
Step 5: Finishing Touches
- Drizzle generously with caramel sauce before serving.
Pro Tips for Perfection
- Brioche vs. Regular Bread: Brioche is rich and buttery, making it ideal for absorbing the custard without turning mushy. If you can’t find brioche, challah or Hawaiian bread work well.
- Make It Boozy: The bourbon infuses the dessert with deep caramel notes, but you can swap it for rum or omit it entirely.
- Let It Rest: Giving the bread pudding time to rest after baking allows the flavors to fully develop.
About the Creator
This soulful recipe is brought to you by Chef Shaiheem. From pies to puddings, the goal is always the same: classic recipes with a twist. Follow along for more creative takes on classic flavors @chefshaiheem on Instagram.