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Sweet Potato Bread Pudding with Ice Cream

Sweet Potato Bread Pudding with Ice Cream

Chef Phillip Hillenbrand

Bottega Cucina, www.bcucina.com, West Springfield, MA


  • 4 large eggs
  • ½ cup sugar
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 1 sweet potato, diced
  • 2 cups heavy cream
  • 2 cups of cubed, stale bread
  • 1 pint maple walnut ice cream (optional)


Preheat oven to 350 degrees. In a large bowl, whisk together eggs, sugar, cinnamon and nutmeg. Combine the sweet potato and cream in a sauce pan and simmer, for 10 minutes, over medium heat. Add the diced bread to the pan. Pour the mixture into a loaf pan, cover with foil, and put into the oven for 45 minutes. Remove foil and let it cool. Serve with ice cream. Serves 4.


Recommended wine/beer for Sweet Potato Bread Pudding with Ice Cream:

Rabaud Promis 2001 [Sauternes, Bordeaux, France]

This luscious fall dessert seems like the kind of treat that you might skip the entrée for. Drinking a wine of equal magnificence is called for. I’ve selected a wine from the Sauternes regions of France, specifically Chateau Rabaud Promis, and their outstanding 2001. Opulent and rich, this is spectacular wine that when paired with Bottega Cucina’s sweet potato bread pudding, will make for the kind of dessert experience your guests will talk about -- forever!


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