Sweet Potato Bread Pudding

• 4 c. milk
• 1 tsp. cardamom
• 1 c. sugar, divided
• 4 eggs
• 2 egg yolks
• 2 c. sweet potato, cooked, peeled and coarsely diced
• 2 Tbsp. honey
• 6 oz. bread, dried and chopped coarsely

1. Preheat oven to 350u0b0.
2. Heat the milk and the cardamom, and add half the sugar.
3. When the sugar is dissolved, remove the milk from the heat.
4. Whisk the eggs and egg yolks with the remaining sugar until light and rib-bony.
5. Combine the milk with the eggs, stirring well to prevent the eggs from cooking prematurely.
6. Combine the sweet potatoes and honey.
7. Toss the bread and the sweet potato mixture, mixing well.
8. Add the milk mixture, and let the bread soak up the milk.
9. Stir, and pour into a buttered baking dish.
10. Bake for about 25 minutes or until a knife inserted in the center comes out clean.
11. If desired, top with whipped cream and/or drizzle with additional honey.

milk, cardamom, sugar, eggs, egg yolks, sweet potato, honey, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=43783 (may not work)