This is not your everyday bread pudding...this is spectacular bread pudding!

Sweet Potato Bread Pudding

3 1/2 cups Sweet Potato Banana Muffins (broken in pieces)

2 cups milk

1 cup apricot nectar

3 large eggs, slightly beaten

1/3 cup firmly packed brown sugar

2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/3 cup golden raisins (optional)

Sweetened whipped cream for accompaniment

1. Place muffins in 1 1/2 quart baking dish.
2. Combine milk, juice, eggs, brown sugar, vanilla, cinnamon and raisins. Pour over crumbled muffins.
3. Bake at 350°F (175°F) for 30 minutes, or until knife inserted in center comes out clean.
4. Serve warm or chilled. Top with sweetened whipped cream, if desired. Store any leftover pudding in the refrigerator.

Makes 6 servings.

Cook's Note: For a nice change and presentation, use your favorite meringue recipe as a topping.

Nutritional Facts per serving: calories 198; Vitamin A 2,385 IU; fat 8 gm; Potassium 172 mg; cholesterol 47 mg; Vitamin C 4 mg; protein 4 gm; Calcium 107 mg; carbohydrate 31 gm.

Recipe courtesy of North Carolina Sweetpotato Commission.