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Browse All Recipes

Sweet Potato Bread Pudding

Date added: January 15, 2008

  • Servings: 9 change
  • Calories per serving: 168
  • Prep time: 15
  • Cook time: 30

Ingredients

  • 2 eggs, large, raw
  • 2 egg whites, raw, lrg
  • 1 cup milk, nonfat/skim, w/o add vit a
  • 1 cup sweetpotato, boiled wo/ skin, mashed
  • 1/4 cup sugar, brown, packed
  • 1 tsp cinnamon, ground
  • 1/8 tsp nutmeg, ground
  • 4 piece bread, whole grain or raisin bread cubed (about 3 cups) *
  • 1/3 cup raisins, golden seedless
  • 1/4 cup pecans chopped and toasted

Recipe Method

1. In a medium bowl beat together whole eggs, egg whites and 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 egg mixture over bread mixture. Lightly press with the back of a spoon to thoroughly moisten bread.

3. Bake in a 325 F. oven for 30 to 35 minutes or until a knife inserted near centre comes out clean. Serve warm.

Note: For 1 cup mashed cooked sweet potato, peel and quarter one 11 to 12 oz. sweet potato. In a small covered saucepan cook sweet potato in boiling water for 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 F. oven for 10 to 15 minutes or until dry, stirring twice; cool. Bread will continue to dry and crisp as it cools. (Or instead of baking, let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.)

Nutritional Facts

Per serving% Daily Value*
Calories 1688%
Fat 4g6%
Cholesterol 48mg16%
Sodium 118mg 5%
Carbohydrates 28g8%

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