Vegan Sweet Potato Bread Pudding: A Delicious and Healthy Dessert Recipe

Vegan Sweet Potato Bread Pudding is a delightful twist on a classic dessert that brings warmth and comfort to any table. As the leaves change and the air turns crisp, this dish becomes a favorite in my kitchen, evoking memories of family gatherings and cozy evenings. The rich, creamy texture of sweet potatoes combined with the soft, pillowy bread creates a harmonious blend that is both satisfying and indulgent. What I love most about this Vegan Sweet Potato Bread Pudding is how it caters to everyone, regardless of dietary preferences, while still delivering a burst of flavor that leaves you wanting more. With its natural sweetness and warm spices, this recipe is not only a treat for the taste buds but also a convenient option for those busy weeknights or festive occasions. Join me as we explore the simple steps to create this heartwarming dessert that is sure to become a beloved staple in your home!

Ingredients:

• 4 medium sweet potatoes (about 2 pounds), peeled and cubed
• 1 cup almond milk (or any plant-based milk of your choice)
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins or dried cranberries (optional)
• 1 loaf of day-old bread (about 8 cups, cubed; I prefer whole grain or sourdough)
• 1/2 cup chopped pecans or walnuts (optional)
• 1 tablespoon chia seeds (optional, for added nutrition)

Preparing the Sweet Potatoes

1. Start by preheating your oven to 400°F (200°C). This will ensure that your sweet potatoes roast perfectly.
2. While the oven is heating, peel and cube the sweet potatoes into roughly 1-inch pieces. This size will help them cook evenly.
3. Place the cubed sweet potatoes on a baking sheet lined with parchment paper. Drizzle with a little bit of olive oil and sprinkle with salt. Toss to coat evenly.
4. Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are fork-tender and slightly caramelized. Make sure to stir them halfway through for even cooking.
5. Once done, remove the sweet potatoes from the oven and let them cool slightly. You can also prepare them ahead of time and store them in the fridge until you’re ready to use them.

Preparing the Batter

1. In a large mixing bowl, combine the almond milk, maple syrup, melted coconut oil, vanilla extract, ground cinnamon, ground nutmeg, and salt. Whisk these ingredients together until well combined.
2. If you’re using chia seeds, add them to the mixture now. They will help bind the pudding and add a nice texture.
3. Next, add the roasted sweet potatoes to the bowl. Use a fork or a potato masher to mash them slightly, leaving some chunks for texture. Mix until the sweet potatoes are well incorporated into the batter.
4. Now, fold in the cubed bread. Make sure every piece of bread is coated with the sweet potato mixture. If you’re using raisins or dried cranberries, add them in at this stage along with the chopped nuts if desired.
5. Let the mixture sit for about 10-15 minutes. This allows the bread to absorb the liquid and flavors, making for a richer pudding.

Cooking Process

1. While the bread mixture is resting, preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish with a little coconut oil or cooking spray to prevent sticking.
3. Once the mixture has rested, pour it into the prepared baking dish. Spread it out evenly with a spatula.
4. For an extra touch, sprinkle a little more cinnamon on top of the pudding before baking. This will create a lovely aroma as it cooks.
5. Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and the pudding is set. You can check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.

Assembling and Serving

1. Once the bread pudding is done baking, remove it from the oven and let it cool for about 10-15 minutes. This will help it set further and make it easier to slice.
2. Cut the pudding into squares or rectangles, depending on your preference. Serve warm or at room temperature.
3. If you want to elevate your dessert, consider drizzling some additional maple syrup or a dollop of coconut whipped cream on top before serving.
4. This vegan sweet potato bread pudding is perfect for breakfast, brunch, or as a comforting dessert. It’s packed with flavor and nutrients, making it a guilt-free indulgence!

   Conclusion:

   In summary, this Vegan Sweet Potato Bread Pudding is an absolute must-try for anyone looking to indulge in a comforting and delicious dessert that’s both satisfying and guilt-free. The combination of creamy sweet potatoes, warm spices, and soft bread creates a delightful texture and flavor that will have you coming back for seconds (or thirds!). Plus, it’s a fantastic way to use up leftover bread, making it not only a treat for your taste buds but also a smart choice for reducing food waste. For serving suggestions, I love to drizzle a bit of maple syrup or a dollop of coconut whipped cream on top for an extra touch of sweetness. You can also sprinkle some chopped nuts or dried fruits for added crunch and flavor. If you’re feeling adventurous, try adding a splash of your favorite plant-based milk or a hint of orange zest to the mix for a unique twist. The beauty of this recipe is its versatility; you can easily customize it to suit your taste preferences or dietary needs. I wholeheartedly encourage you to give this Vegan Sweet Potato Bread Pudding a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the joy of this delicious dessert together! Happy baking! Print
   

   Vegan Sweet Potato Bread Pudding: A Delicious and Healthy Dessert Recipe

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   • Author: Dottie
   • Total Time: 80 minutes
   • Yield: 8 servings 1x

   Print Recipe

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   Description

   This Vegan Sweet Potato Bread Pudding is a comforting dish that blends roasted sweet potatoes with hearty bread, creating a satisfying dessert or breakfast. Infused with warm spices and maple syrup, it’s a guilt-free treat perfect for any occasion.

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   Ingredients

   Scale 1x2x3x

   • 4 medium sweet potatoes (about 2 pounds), peeled and cubed
   • 1 cup almond milk (or any plant-based milk of your choice)
   • 1/2 cup maple syrup
   • 1/4 cup coconut oil, melted
   • 1 teaspoon vanilla extract
   • 1 teaspoon ground cinnamon
   • 1/2 teaspoon ground nutmeg
   • 1/4 teaspoon salt
   • 1/2 cup raisins or dried cranberries (optional)
   • 1 loaf of day-old bread (about 8 cups, cubed; preferably whole grain or sourdough)
   • 1/2 cup chopped pecans or walnuts (optional)
   • 1 tablespoon chia seeds (optional, for added nutrition)

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   Instructions

   1. Preheat your oven to 400°F (200°C).
   2. Peel and cube the sweet potatoes into roughly 1-inch pieces.
   3. Place the cubed sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.
   4. Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until fork-tender and slightly caramelized, stirring halfway through.
   5. Remove from the oven and let cool slightly. You can prepare them ahead of time and store them in the fridge.
   6. In a large mixing bowl, combine almond milk, maple syrup, melted coconut oil, vanilla extract, ground cinnamon, ground nutmeg, and salt. Whisk until well combined.
   7. If using chia seeds, add them now.
   8. Add the roasted sweet potatoes to the bowl and mash slightly with a fork or potato masher, leaving some chunks for texture. Mix until well incorporated.
   9. Fold in the cubed bread, ensuring every piece is coated. Add raisins or dried cranberries and chopped nuts if desired.
   10. Let the mixture sit for 10-15 minutes to allow the bread to absorb the liquid.
   11. Preheat your oven to 350°F (175°C).
   12. Grease a 9×13-inch baking dish with coconut oil or cooking spray.
   13. Pour the mixture into the prepared baking dish and spread it out evenly.
   14. Sprinkle a little more cinnamon on top before baking.
   15. Bake for 45-55 minutes, or until the top is golden brown and the pudding is set. Check for doneness with a toothpick.
   16. Once baked, let the pudding cool for 10-15 minutes to set further.
   17. Cut into squares or rectangles and serve warm or at room temperature.
   18. Drizzle with additional maple syrup or a dollop of coconut whipped cream if desired.

   Notes

   • This recipe is versatile; feel free to add your favorite nuts or dried fruits.
   • For a richer flavor, consider using a mix of different plant-based milks.
   • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

   • Prep Time: 20 minutes
   • Cook Time: 60 minutes