All Recipes

Sweet Potato and Cheddar Bread Pudding

1 Hr
Potato Bread
Made With
Potato Bread


2 Pounds Sweet Potatoes or Yams, peeled and cut into 1-inch cubes

4 Tablespoons Olive Oil, divided

7 Large Eggs

2 1/2 Cups Half-and-Half or Milk, or mix of both

6 Tablespoons Dry White Wine

2 Teaspoons Dijon Mustard

6-8 Cups Day Old Martin’s Potato Bread, torn into chunks

1 Cup (3 - 4 Large) Shallots, chopped

2 Bunches Greens (Kale, Swiss Chard, Collards), ribs removed and roughly chopped

8 Ounces Sharp Cheddar Cheese, grated

Salt and Pepper, to taste

Serves: 6-8


Step 1

Preheat oven to 400 degrees. Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper on rimmed baking sheet. Roast for 25 minutes, or until tender, stirring occasionally. Remove sweet potatoes and reduce oven temperature to 350 degrees.

Step 2

Meanwhile, in a large bowl whisk half-and-half, eggs, white wine, and mustard. Season liberally with salt and pepper. Add bread cubes to egg mixture and gently toss. Allow to soak for 30 minutes.

Step 3

Heat remaining olive oil in large Dutch oven. Add shallots and sauté until tender, about 5 minutes. Add greens and cover; cook approximately 2 minutes. Remove cover, season with salt and pepper, and cook for an additional 10 minutes (until greens are wilted but still have a little bite).

Step 4

Grease a 9 x 13 casserole dish. Spread with half of the bread mixture. Add half of the greens, then half of the sweet potatoes. Sprinkle with one-half of cheese. Repeat with remaining bread, greens, sweet potatoes, and cheese. Cover with aluminum foil and bake for 20 minutes. Remove foil and continue cooking for additional 20 minutes.