Breakfast Banana Bread Pudding

• 1 medium sweet potato, peeled and coarsely chopped
• 3 medium carrots, peeled and cut into thick chunks
• 2 -3 tablespoons water
• 1 cup low-fat milk
• 2 large eggs
• 2 egg whites
• 2 tablespoons maple syrup, plus extra for serving
• 1 teaspoon vanilla extract
• 14 cup orange puree
• 3 large bananas, mashed
• 12 teaspoon cinnamon
• 1 tablespoon butter, melted
• 4 slices bread, whole grain, cut into 2-inch pieces
• cinnamon sugar, blend (to garnish)

1. Orange Puree: In a medium saucepan over medium-high heat, combine sweet potatoes and carrots and enough cool water to cover the vegetables.
2. Bring to a boil and cook for about 20 minutes or until the carrots are very tender.
3. Drain the vegetables, then transfer to a food processor, add 2 tablespoons of the water.
4. Puree on high until very smooth.
5. Stop as needed to scrape sides of bowl.
6. If needed add another tablespoon of water to ensure a smooth consistency.
7. The puree can be refrigerated for up to 3 days, or frozen in 1/4 cup portions for up to 3 months.
8. Bread Pudding: heat oven to 350F Coat a 11x7 baking dish with cooking spray.
9. In the prepared baking dish, whisk together all the ingredients except the bread.
10. Add bread and toss.
11. Let sit for several minutes or until bread is soft and has absorbed most of the liquid.
12. It also can be covered with foil and refrigerated overnight.
13. Cover with foil and bake for 30 minutes.
14. Uncover, sprinkle with cinnamon-sugar blend, then bake for another 15-20 minutes or until the top is firm at the center.
15. Serve warm drizzled with additional maple syrup.

sweet potato, carrots, water, lowfat milk, eggs, egg whites, maple syrup, vanilla, orange puree, bananas, cinnamon, butter, bread, cinnamon sugar

Taken from www.food.com/recipe/breakfast-banana-bread-pudding-362287 (may not work)