Sweet Potato Bread Pudding

  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)

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