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Lilly’s Table

 
 
© Lillys-Table.com Photo of Sweet Potato Breakfast Bread Pudding
 

Tags: Dairy Free vegetarian Gluten-Free Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Sweet Potato Breakfast Bread Pudding

 

Not sweet enough to call dessert, but just right for an easy, elegant breakfast. Stir in some pureed sweet potatoes and make it right before or the night before.

Select a baking dish that fits the amount of leftover bread you may have and add more eggs, milk & sweet potatoes as needed to fully soak the bread into a custard baked goodness.

Ingredients

  • 3 cups whole wheat bread, cubes, any leftover bread including gluten-free will work
  • 6 eggs, beaten
  • 1½ cup milk
  • 1 cup sweet potato, cooked and mashed, leftover spiced work well
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 tablespoon butter, unsalted

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 375. Or make the night prior to enjoying.

To select your casserole dish, fill it with the amount of bread cubes you will be using.

Rub the bottom of a casserole dish with butter.

Toss in the cubes of bread.

Whisk together the eggs, milk, sweet potatoes, cinnamon and salt.

Pour over the bread. Toss, press and stir in the liquid. Soak for about 5 minutes up to over night.

Cover with foil and bake for about 30-40 minutes until the center is no longer jiggly.

If baking the next morning, place covered with foil in the oven. Then turn it on. Bake for 35-45 minutes.