Sweet Potato Bread Pudding

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  • Makes: 6 servings
  • Prep: 25 mins
  • Bake: 30 mins 325°F
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Sweet Potato Bread Pudding
cup soy milk
cup mashed cooked sweet potato*
cup packed brown sugar
teaspoon ground cinnamon
teaspoon ground nutmeg
cups dry whole-grain or raisin bread cubes (4 slices)**
cup golden raisins or snipped dried apricots
cup chopped pecans, toasted
  1. In a medium bowl beat together whole eggs, egg whites, and soy milk. Whisk in sweet potato, brown sugar, cinnamon, and nutmeg.
  2. 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.
  3. Bake in a 325 degree F oven for 30 to 35 minutes or until a knife inserted near center comes out clean. Serve warm. Makes 6 servings.
From the Test Kitchen

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 water to cover about 25 minutes or until tender; drain and mash.


To dry bread cubes, spread in a single layer in a 15x10x1-inch baking pan. Bake in a 300 degree F oven 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 hours.

Nutrition Facts (Sweet Potato Bread Pudding)
    Per serving:
  • 283 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 72 mg chol.,
  • 179 mg sodium,
  • 48 g carb.,
  • 4 g fiber,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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