Sweet Potato Bread Pudding
The classic bread pudding recipe gets a fall-flavored twist in this cinnamon- and nutmeg-scented creation. Serve this sweet potato pudding warm and with a dollop of whipped cream, if desired.
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Sweet Potato Bread Pudding
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Directions
- In a medium bowl beat together whole eggs, egg whites, and soy 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 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
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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.
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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 ,
- 7 g fat
- (1 g sat. fat ,
- 72 mg chol. ,
- 179 mg sodium ,
- 48 g carb. ,
- 4 g fiber ,
- 9 g pro.