Sweet Potato Bread Pudding

Recipe Developed by Tessa Nguyen, RD, LDN in Partnership with NCSPC

Revamped bread pudding with bites of sweet potato and hints of dark chocolate chips make for a custardy, light dessert that’s budget-wise and slow-cooker friendly.


6 cups stale bread, cut into 2” pieces

2 cups sweet potatoes, cut into 1/2” pieces

Sweet Potato Bread Pudding

1/2 cup dark chocolate chips

6 eggs

1 1/2 cups milk

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon


  1. Spray your slow cooker insert or a 13” x 9” baking dish with nonstick cooking spray.
  2. In a large mixing bowl, whisk together eggs, milk and brown sugar until sugar has dissolved.
  3. Mix in all remaining ingredients, stirring well to coat bread.
  4. Let bread pudding mixture sit for 5 minutes before pouring into the slow cooker insert or greased baking dish.
  5. Set slow cooker to the low setting and cook for 4 hours or bake dish for 40-50 minutes at 375°F until sweet potatoes are soft and chocolate chips are melted. Slice into 12 even pieces and serve hot.


  1. You can use skim, 1%, 2% or whole fat milk. You can also substitute milk for a plant based option, such as soy or almond milk.
  2. You can freeze individual servings for future quick dessert options. Just place the number of servings you need in the refrigerator the night before. Microwave for 15-30 seconds and you have a warm dessert ready to enjoy.

Number of servings (yield): 12