Potato Bread Pudding with Chocolate Ganache – Cheryl Scherzer

Servings: 12


  • 5 Cups potato bread slices or small chunks
  • 1 Cup butterscotch pieces
  • 6 eggs
  • 4 Cups milk
  • 1 Cup plain mashed potatoes
  • 2/3 Cup sugar
  • 2 tsp vanilla
  • 8 oz semi-sweet baking chocolate, chopped
  • 1 Cup heavy whipping cream


Bread Pudding- Grease 9×13 cake pan. Combine bread chunks, white chocolate, and butterscotch pieces.  In a large bowl, combine eggs, milk, mashed potatoes, sugar, and vanilla and whisk until well-mixed.  Pour over bread mixture and stir.  Let stand 15 minutes to allow bread to absorb liquid.  Meanwhile, preheat oven to 375 degrees Fahrenheit.

Bake approximately 50 minutes until a knife inserted near center comes out clean.  The knife may be wet, but not have any eggs mixtures clinging to it.  Remove to wire rack to cool.

Let pudding cool 30 minutes, then spread with warm chocolate ganache.

Serve warm.  May be accompanied by vanills ice cream.

Chocolate Ganache-  Bring cream just to boiling point in a large sauce pan.  Remove from heat and stir in chocolate.  Let cool 30 minutes, then spread over top of potato bread pudding.