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
- In a medium bowl, beat together whole eggs, egg whites, and milk.
- Whisk in sweet potato, brown sugar, cinnamon, and nutmeg.
- In a 2-quart square baking dish, combine bread cubes, raisins, and pecans.
- Pour the egg mixture over bread mixture.
- Lightly press with the back of a spoon to thoroughly moisten bread.
- Bake at 325F for 30 to 35 minutes or until knife inserted near center comes out clean.
- Serve warm.
- 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.
- NOTE 2: To dry bread crumbs, spread in a single layer in a 15x10-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.
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)