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Sweet Potato Bread Pudding
2 eggs
2 egg whites
1 cup soy milk
1 cup mashed cooked sweet potato
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 cups dry whole-grain or raisin bread cubes (4 slices)
1/3 cup golden raisins or snipped dried apricots
1/4 cup chopped pecans, toasted
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.
Note: 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.
Note: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.
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