Sweet Potato Bread Pudding

1. 1

   In a medium bowl, beat together whole eggs, egg whites, and milk.

2. 2

   Whisk in sweet potato, brown sugar, cinnamon, and nutmeg.

3. 3

   In a 2-quart square baking dish, combine bread cubes, raisins, and pecans.

4. 4

   Pour the egg mixture over bread mixture.

5. 5

   Lightly press with the back of a spoon to thoroughly moisten bread.

6. 6

   Bake at 325F for 30 to 35 minutes or until knife inserted near center comes out clean.

7. 7

   Serve warm.

8. 8

   NOTE 1: For 1 cup mashed cooked sweet potato, peel and quarter one 11- to 12-ounce sweet potato.

9. 9

   In a small covered saucepan, cook in enough boiling watner to cover, about 25 minutes or until tender; drain and mash.

10. 10

    NOTE 2: To dry bread crumbs, spread in a single layer in a 15x10-inch baking pan.

11. 11

    Bake at 300 for 10 to 15 minutes or until dry, stirring twice; cool (Bread will continue to dry and crisp as it cools).

12. 12

    Or let stand, loosely covered, at room temperature for 8 to 12 minutes.

* Per serving · 4 servings · Values may vary.