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.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the sweet potatoes into roughly 1-inch pieces.
- 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.
- Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until fork-tender and slightly caramelized, stirring halfway through.
- Remove from the oven and let cool slightly. You can prepare them ahead of time and store them in the fridge.
- 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.
- If using chia seeds, add them now.
- 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.
- Fold in the cubed bread, ensuring every piece is coated. Add raisins or dried cranberries and chopped nuts if desired.
- Let the mixture sit for 10-15 minutes to allow the bread to absorb the liquid.
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with coconut oil or cooking spray.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Sprinkle a little more cinnamon on top before baking.
- Bake for 45-55 minutes, or until the top is golden brown and the pudding is set. Check for doneness with a toothpick.
- Once baked, let the pudding cool for 10-15 minutes to set further.
- Cut into squares or rectangles and serve warm or at room temperature.
- 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