Bourbon Sweet Potato Bread Pudding with Bourbon Vanilla Bean Cream Sauce


  • 5 cups torn french bread pieces
  • 1 large organic sweet potato
  • 3 large organic eggs
  • 2 cups Horizon organic whole milk
  • 1 cup mini marshmallows
  • 1/2 cup chopped pecans, divided
  • 1 tsp. pumpkin pie spice
  • 1/2 cup sugar
  • 1/4 cup dark brown sugar
  • 2 tsp. vanilla bourbon extract
  • 1 Tbsp. Southern Comfort Bourbon
  • pinch of kosher salt

Vanilla Sauce

  • 7 oz sweetened condensed milk
  • 1 tsp. organic whole milk
  • 1 tsp. Southern Comfort Bourbon
  • 1 tsp. lemon juice
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. vanilla bourbon extract
  • 1/2 tsp. grated organic vanilla bean


Rinse sweet potato and poke holes in it using a fork. Microwave for 12 minutes, until cooked through.

Peel potato and place in a large bowl. Smash using a potato masher until smooth.

Add eggs and mix using the potato masher again. Add sugar, brown sugar, vanilla, pumpkin pie spice, and salt. Stir with a spoon.  Add marshmallows, bourbon, 1/4 cup pecans, bread, and milk. Gently stir until combined.

Spray an 8 x 8 pan with non stick cooking spray. Add bread pudding mixture. Top with remaining 1/4 cup pecans.

Bake for 55 minutes at 325 degrees.


Vanilla Sauce: Whisk together all ingredients in a small bowl. Pour over warm bread pudding.

One thought on “Bourbon Sweet Potato Bread Pudding with Bourbon Vanilla Bean Cream Sauce

  1. I’ve never made bread pudding before, but this looks too scrumptious to pass up! What should the top of this recipe look like when it’s done? My pan is not 8×8, so I was curious if you had another point of reference for when this dish is done baking? Thank you for all the help! I’m incredibly excited to try this out!


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