Sweet Potato Bread Pudding

Categories: Dessert, Sweet Potatoes

Ingredients

• 2 eggs
• 2 egg whites
• 1 cup low-fat milk or 1 cup vanilla-flavored soymilk
• 1 cup sweet potato, cooked and mashed (see note 1)
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 cups raisin bread, cubed and dried (4 slices, see note 2)
• 1/3 cup golden raisins or 1/3 cup dried apricot
• 1/4 cup chopped pecans, toasted

Directions

1. In a medium bowl, beat together whole eggs, egg whites, and milk.

2. Whisk in sweet potato, brown sugar, cinnamon, and nutmeg.

3. In a 2-quart square baking dish, combine bread cubes, raisins, and pecans.

4. Pour the egg mixture over bread mixture. Lightly press with the back of a spoon to thoroughly moisten bread.

5. Bake at 325°F for 30 to 35 minutes or until knife inserted near center comes out clean.

6. Serve warm.

7. NOTE 1: For 1 cup mashed cooked sweet potato, peel and quarter one 11- to 12-ounce sweet potato. In a small covered saucepan, cook in enough boiling watner to cover, about 25 minutes or until tender; drain and mash.

8. NOTE 2: To dry bread crumbs, spread in a single layer in a 15×10-inch baking pan. Bake at 300° for 10 to 15 minutes or until dry, stirring twice; cool (Bread will continue to dry and crisp as it cools). Or let stand, loosely covered, at room temperature for 8 to 12 minutes.

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