Sweet Potato Bread Pudding
Ingredients:
- milk - 1 1/4 cups
- pure maple syrup - 2 T
- brown sugar - 2 T
- ground cinnamon - 1 t
- ground nutmeg - 1/4 t
- ground cloves - 1/8 t
- ground allspice - 1/8 t
- vanilla extract - 1 t
- salt - pinch
- eggs, lightly beaten - 3
- sweet potato puree - 2 cups
- whole wheat bread, cut into 1 inch cubes - 10 slices
Instructions:
In a bowl whisk together milk, maple syrup, brown sugar, cinnamon, nutmeg, cloves, allspice, vanilla, salt, eggs and sweet potato puree. Gently stir in bread cubes to coat.
Spoon mixture into a greased 8 × 8 inch square baking dish or 6 greased individual ramekins. Cover, place in refrigerator for 1 - 4 hours.
Place square dish or ramekins in a 13 × 9 inch baking pan; add hot water to a depth of 1 inch. Cover with foil, and bake in a preheated 350 degree oven for 25 minutes for 8 x 8 inch dish and 15 minutes for ramekins. Uncover and bake an additional 10 minutes for 8 x8 inch dish and 5 minutes for ramekins.
Serve warm or at room temperature. If desired serve with a dollop of whipped cream or ice cream, topped with chopped nuts and cinnamon.
