This cozy, savory dish combines the natural sweetness of roasted sweet potatoes with the earthy flavor of sage for a perfect side or main dish.
Ingredients (Serves 6–8)
For the Bread Pudding:
- 1 large sweet potato, peeled and diced (about 2 cups)
- 2 tablespoons olive oil
- 6–8 cups day-old bread (e.g., sourdough, ciabatta, or French), cut into 1-inch cubes
- 1 small onion, finely chopped
- 2 tablespoons fresh sage, finely chopped (or 1 teaspoon dried sage)
- 2 cups milk (dairy or unsweetened plant-based milk, such as almond or oat)
- 3 large eggs (vegetarian)
- Vegan alternative: ¾ cup unsweetened plant-based yogurt or silken tofu blended with 2 tablespoons cornstarch
- 1 cup shredded cheese (optional, vegetarian)
- Vegan alternative: 1 cup shredded vegan cheese or nutritional yeast for a cheesy flavor
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Roast the Sweet Potatoes:
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil and a pinch of salt. Spread them on a baking sheet and roast for 20–25 minutes, or until tender and slightly caramelized. Set aside.
- Prepare the Bread:
- Place the bread cubes in a large bowl. If the bread is not stale, you can lightly toast it in the oven for 5–7 minutes to dry it out.
- Cook the Onion and Sage:
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the sage and cook for another minute. Remove from heat and set aside.
- Make the Custard Base:
- In a mixing bowl, whisk together the milk, eggs (or vegan alternative), salt, and pepper. If using cheese or nutritional yeast, stir it into the mixture.
- Assemble the Bread Pudding:
- Reduce the oven temperature to 375°F (190°C).
- Grease a 9×13-inch baking dish.
- Combine the roasted sweet potatoes, sautéed onion mixture, and bread cubes in the large bowl. Toss to distribute the ingredients evenly.
- Pour the custard mixture over the bread mixture, ensuring all the bread pieces are soaked. Let it sit for 10 minutes to absorb the liquid.
- Bake:
- Transfer the mixture to the prepared baking dish. Press down gently to compact the pudding.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and slightly crisp.
- Serve:
- Let the bread pudding cool for 5–10 minutes before serving. Garnish with fresh sage leaves if desired.
Tips for Vegan and Gluten-Free Adjustments
- Use gluten-free bread for a gluten-free version.
- For extra creaminess in the vegan custard, blend the plant-based milk with 2 tablespoons of soaked cashews.
- Double-check any cheese or vegan substitutes for allergens or specific dietary requirements.
This Sweet Potato and Sage Bread Pudding is comforting, flavorful, and adaptable for various diets. It’s a perfect addition to any table!
