No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Sweet Potato-pecan Bread Pudding

  • Yield: 10 to 12 servings


  • 4 tablespoons butter
  • 4 eggs
  • 1 cup light brown sugar
  • 3 cups heavy cream
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cups tender-roasted sweet potatoes, purÈed
  • 1 cup pecans
  • 6 cups cubed day-old bread (such as French baguette, Italian loaf or brioche)


  • Preheat oven to 350 degrees F. Brush a large baking dish (10 x 14 inches) with 2 tablespoons of butter.
  • In a large bowl whisk together eggs, brown sugar, cream and milk. Stir in vanilla, spices, sweet potato purée, pecans and bread, blending thoroughly. Stir in remaining 2 tablespoons butter and pour into baking dish. Bake until just firm, 1 hour. Cool pudding in dish on a baking rack until just warm, then cut into squares to serve.