Sweet Potato Bread Pudding
Special thanks to: BG, Plattsburgh, NY Servings: 6 Directions: 1. In med bowl beat 2 eggs, 1 cup fat free or light milk. Whisk in 1 cup mashed sweet potato, 1/4 cup packed brown sugar, 1 tsp ground cinnamon, 1/8 teaspoon ground nutmeg. 2. In a 2 qt square baking dish, combine 3 cups dry bread cubes (4 slices) 1/3 cup raisins or apricots and 1/4 cup chopped toasted Surratt Farms pecans. Pour egg mixture over bread mixture. Lightly press with back of a spoon to thoroughly moisten bread. 3. Bake at 325 for 30 to 35 minutes or until knife inserted near center comes out clean. Serve warm. Special Notes: So nutritious and delicious! Great served with whipped cream or ice cream.