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Festive Lentil and Sweet Potato Savory Bread Pudding
Original recipe: 8 servings · Prep: 15 min · Cook: 40 min · Total: 55 min
By TinyTummyTreats Editorial TeamPublished Apr 22, 2026 | Updated May 11, 2026
International
55 mins
easy-to-makesoft-texturebalanced-nutritionmake-aheadlunchbox-friendlyfestiveseasonalfinger-food-friendlydesserts for toddlersquick-preppicky-eaters
Festive Lentil and Sweet Potato Savory Bread Pudding with measured ingredients, 55-minute timing, 8-serving yield, and step-by-step instructions for toddler meals, snacks, and family cooking guidance.
Prep
15 min
Cook
40 min
Total
55 min
Servings
8
Difficulty
easy
Cuisine
International
Ingredients
Servings
8
- 2 cups sweet potatoes
- 1/2 cup red lentils
- 4 cups whole wheat or gluten-free bread
- 1 1/4 cups unsweetened oat milk
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh parsley
- 2 tablespoons flaxseed meal
- 1 tablespoon olive oil
- 1 small apple or pear
- 1 teaspoon baking powder
- a pinch ground black pepper
Instructions
-
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish with olive oil.
-
Prepare the flax egg by mixing flaxseed meal with warm water in a small bowl. Set aside for 5 minutes until gelatinous.
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In a medium saucepan, cook rinsed red lentils with 1 cup of water over medium heat until very soft and water is absorbed, about 15 minutes. Mash slightly with a fork and set aside.
-
Steam or boil the diced sweet potatoes until very tender, about 10-12 minutes. Drain and mash smooth.
-
In a large mixing bowl, combine the cubed bread, cooked lentils, mashed sweet potatoes, baking powder, ground turmeric, ground cinnamon, garlic powder, and chopped parsley. Stir in the grated apple or pear if using.
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Whisk together oat milk, flax egg, and olive oil in a separate bowl. Pour this mixture over the bread and vegetable blend, stirring gently until well combined and the bread is evenly moistened.
-
Add a pinch of ground black pepper if desired and fold gently.
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Transfer the mixture into the prepared baking dish, pressing lightly to compact evenly.
-
Bake uncovered for 35-40 minutes until golden on top and set in the center.
-
Allow to cool slightly before serving. Cut into toddler-friendly squares or finger-sized pieces for safe self-feeding.
-
Store leftovers refrigerated in an airtight container for up to 3 days or freeze individual portions for make-ahead convenience.
Frequently Asked Questions
- Can I make Festive Lentil and Sweet Potato Savory Bread Pudding ahead?
- Yes. Prepare the recipe ahead, cool it completely, and store portions airtight so they are ready for quick toddler snacks or meals.
- How do I keep the texture toddler-friendly?
- Keep pieces or spoonfuls small, avoid overcooking, and serve with a soft side if the texture feels dry or sticky for your child's chewing stage.
- Can ingredients be swapped for allergies?
- Yes. Use safe substitutes for your child's needs and check labels for common cross-contact risks before serving.
- What should I serve with it?
- Pair it with a protein, soft fruit, or cooked vegetable to make the snack or meal more balanced for little appetites.
Ingredient Replacements
- cups sweet potatoes: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- cup red lentils: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- cups whole wheat or gluten-free bread: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- cups unsweetened oat milk: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- teaspoon ground turmeric: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
Storage
Cool Festive Lentil and Sweet Potato Savory Bread Pudding completely, then store portions in an airtight container in the refrigerator for up to 3 days. Freeze extras when practical, thaw before serving, and reheat gently only when a warmer, softer bite is helpful.
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