Sweet Potato Bread Pudding
(from saymyname’s recipe box)
Source: Better Homes and Gardens
Serves 6 peopleCategories: Dessert, Sweet Potatoes
Ingredients
- 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)
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 cups raisin bread, cubed and dried (4 slices, see note 2)
- 1/3 cup golden raisins or 1/3 cup dried apricot
- 1/4 cup chopped pecans, toasted
Directions
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In a medium bowl, beat together whole eggs, egg whites, and milk.
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Whisk in sweet potato, brown sugar, cinnamon, and nutmeg.
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In a 2-quart square baking dish, combine bread cubes, raisins, and pecans.
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Pour the egg mixture over bread mixture. Lightly press with the back of a spoon to thoroughly moisten bread.
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Bake at 325°F for 30 to 35 minutes or until knife inserted near center comes out clean.
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Serve warm.
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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.
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NOTE 2: To dry bread crumbs, spread in a single layer in a 15×10-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.