Sweet Potato Bread Pudding
This is not your everyday bread pudding, this is spectacular bread pudding worthy of the holidays.
3 1/2 cups Sweet Potato Banana Muffin crumbles
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
- Place muffin crumbles in a buttered 1 1/2 quart baking dish.
- Combine milk, juice, eggs, brown sugar, vanilla, cinnamon and raisins. Pour over muffin crumbles.
- Bake in a preheated oven at 350°F (175°F) for 30 minutes, or until knife inserted in center comes out clean.
- Serve warm or chilled. Top with sweetened whipped cream, if desired. Store any leftover pudding in the refrigerator.
Makes 6 servings.
Tip: For a nice change and presentation, use your favorite meringue recipe as a topping.
Nutritional Information Per Serving (1/6 of recipe): 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.