If you’re in the United States then you would have to be living under a rock to not know Thanksgiving is next week. If you’re not aware of this food heavy holiday then  you’re missing out.  Through the following week most of my posts will be revolving around Thanksgiving food and the holiday itself. There is a bit of a sordid history surrounding this event, but because of the intention of the holiday, to give thanks for what we have and share a meal with family and friends, we continue to celebrate. Personally, I also like the holiday because there’s no religious hang-ups in celebrating. There’s no contradiction in sharing a meal with family or making donations to those less fortunate.

This week’s Sunday Supper theme is Thanksgiving leftovers, of which there is generally many.  If I haven’t shared in the past. #SundaySupper was started by Isabel of FamilyFoodie to help bring families together Around the Family Table. I love this week’s theme because I think everyone struggles to find ways to use leftovers. This recipe, along with the recipes shared by the other #SundaySupper bloggers will be of great use long after Thanksgiving has passed. On a completely unrelated note – I hate winter.  I apologize for the dim lighting in the pictures but with daylight fading earlier and earlier I have to learn to start cooking earlier!

Savory Sweet Potato Bread Pudding


  • 3 cups cooked sweet potatoes
  • 2 shallots chopped finely
  • 2 cloves of garlic minced
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp grated ginger
  • 1 tsp each salt and pepper
  • 2 tsp olive oil
  • 1/2 stick butter
  • 6 eggs
  • 1 1/2 cups heavy cream
  • 5-6 bread rolls, torn biscuits, or bread (enough to equal 2-4 cups)


  • Preheat your oven to 350F.
  • In a small saute pan, heat up the olive oil on medium heat and add the shallots to begin caramelizing. Reduce the heat to low and add the garlic and ginger once the shallots are translucent. Cook for 2-3 minutes.
  • Next, add the mustard and cumin seeds.  They will begin to toast. You will be able to smell the scent releasing and the mustard seeds will start to pop.  Remove from heat at this point.
  • In a large bowl, add your leftover sweet potatoes. Mix the onion mixture into the sweet potatoes and spread the mixture into an 8×8 baking dish.

Sweet Potato Bread Pudding Base

  • In another bowl (or the same large bowl) break 6 eggs and pour in the heavy cream.  Whisk together.
  • Break up or cut up the bread pieces you will be using and add to the egg/cream mixture. Push down with a spoon if needed to soak up the liquid.  The bread will work a bit better if it’s dry to begin with, you may choose to toast a little before adding to this recipe.
  • Scoop the bread onto the top of the sweet potatoes and spread evenly.
  • Cut the 1/2 stick of butter into several pieces and put around the top of the bread in the baking dish.
  • Slide the baking dish into the oven and bake for 45-60 minutes until the bread is crisp on top and the liquid is cooked through.
  • Eat hot!

Now onto the other posts for this week! Special thanks to Nicole of Daily Dish Recipes for hosting this week.  Make sure to check out these other fantastic recipes to use up your Thanksgiving leftovers.

Breakfast & Brunch

Main Course

Soups, Salads, Sides & Starters

Sweets & Desserts

Wine Pairings for the Recipes Featured

Please join on us on Twitter throughout the day during #SundaySupper on November 18.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.