Kamote Bread Pudding

by Pauline De Mesa
Dessert | February 28, 2019

Here’s a sweet but light treat after every meal. Grab a slice of this kamote bread with fiber-rich sweet potato pudding that will give you a healthy and flavorful boost!

Recipe by Nina Daza-Puyat (pudding) and Chef Via S. Pelea (sauce)
Photographed by Ron Mendoza of Studio 100

Ingredients :

8 servings
10 pc Gardenia Soft Delight Pandesal
2 tbsp Butter
2 cup Boiled and cubed orange sweet potato (kamote)
0.25 cup Brown sugar
2 box Raisins
2 tbsp Rum
2 Eggs
1.75 cup Fresh milk
0.5 cup Sugar
2 tsp Vanilla
0.5 tsp Ground cinnamon

Procedure :

  • 1
    With a bread knife, cut up Gardenia pandesal into small cubes. Set aside. Preheat oven to 375 ̊F.
  • 2
    Melt butter in a frying pan. Add cooked sweet potato cubes and sprinkle brown sugar over them. Stir until sugar caramelizes, about 5 minutes. Turn off heat and allow to cool completely.
  • 3
    Soak raisins in rum for 5 minutes.
  • 4
    In a mixing bowl, beat eggs with a wire whisk or fork. Add raisins, milk, and sugar. Flavor with vanilla and ground cinnamon.
  • 5
    Add cubed bread to the egg mixture. Combine cooled sweet potato with egg mixture and mix until well-blended.
  • 6
    Pour into a buttered 9” x 9” square or 9" round baking dish and bake bread pudding in a preheated oven for 40-45 minutes or until done. Serve with butterscotch sauce on the side