Sweet Potato Bread Pudding

• 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)
• 14 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 12 teaspoon ground nutmeg
• 3 cups raisin bread, cubed and dried (4 slices, see note 2)
• 13 cup golden raisins or 13 cup dried apricot
• 14 cup chopped pecans, toasted

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.
5. Lightly press with the back of a spoon to thoroughly moisten bread.
6. Bake at 325F for 30 to 35 minutes or until knife inserted near center comes out clean.
7. Serve warm.
8. NOTE 1: For 1 cup mashed cooked sweet potato, peel and quarter one 11- to 12-ounce sweet potato.
9. In a small covered saucepan, cook in enough boiling watner to cover, about 25 minutes or until tender; drain and mash.
10. NOTE 2: To dry bread crumbs, spread in a single layer in a 15x10-inch baking pan.
11. Bake at 300 for 10 to 15 minutes or until dry, stirring twice; cool (Bread will continue to dry and crisp as it cools).
12. Or let stand, loosely covered, at room temperature for 8 to 12 minutes.

eggs, egg whites, lowfat milk, sweet potato, brown sugar, ground cinnamon, ground nutmeg, raisin bread, golden raisins, pecans

Taken from www.food.com/recipe/sweet-potato-bread-pudding-150986 (may not work)