Good Morning America Recipes

Roasted Sweet Potato and Pumpkin Bread Pudding


Chef Cindy Hutson creates cuisine of the sun using pumpkins and sweet potatoes.
Difficulty: Easy
Cook Time: min


  • For the Bread Pudding:
  • • ¼ cup extra virgin coconut oil
  • • 1 ½ cup diced sweet potato
  • • 1 ½ cup diced Kabocha Squash
  • • ½ cup plump raisins
  • • ½ cup dried cranberries
  • • 1 cup pecan pieces
  • • 4 whole large eggs
  • • 1 quart heavy cream
  • • 2 brioche bread loafs- large cubed
  • • 1 cup sugar
  • • 1 vanilla bean spilt
  • • 2 tblsp pumpkin pie spice
  • • 2 tblsp orange zest
  • Cooking Directions


    • Peel and dice (1/2" square) sweet potato & Kabocha squash. Rub with coconut oil and 1 tblsp of pumpkin pie spice

    • Roast on sheet tray in 350 degree oven until tender

    • When fork tender remove and sprinkle with 2 tblsp sugar

    • Set aside to cool

    • Meanwhile heat heavy cream with vanilla, remaining sugar , 1 tblsp pumpkin pie spice & orange zest

    • Bring to a boil

    • Wisk the eggs in stainless steel bowl, slowly drizzle in cream mixture tempering the eggs and whisking continuously

    • While still warm add the brioche raisins and cranberries

    • Fold until all of the bread is soaked with brulee mixture

    • Place into a 13x9 baking dish rubbed with butter

    • Crumble the pecans on top and bake at 375 for about 20-30 min

    • Or until golden brown

    Recipe Summary

    Main Ingredients: sweet potato, squash, bread, sugar, eggs, cranberries, raisins, coconut oil, sugar

    Course: Dessert

    More Info: Kids Friendly

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