Sweet Potato Bread Pudding with Orange-Nutmeg Sauce

Recipe is provided courtesy of Publications International, Ltd.

This recipe was In Love Your Heart – 41 Delicious Recipes for Women – By Women.  Join the American Heart Association’s Go Red for Women movement and learn to love your heart while reducing your risk of developing cardiovascular disease.

Sweet Potato Bread Pudding wth Orange- Nutmeg Sauce Recipe

Sweet Potato Bread Pudding with Orange-Nutmeg Sauce

Vegetable oil spray

4 slices whole wheat bread

2 Tbsp. fat-free or light tub margarine

1/3 cup dried apricot halves, diced

¾ canned sweet potatoes in light syrup, drained

¾ cup fat-free milk

Egg substitute equivalent to 2 eggs, or 2 large eggs

1/3 cup firmly packed light brown sugar

1 tsp. cinnamon

1/8 tsp. ground allspice

¼ cup chopped pecans

¾ cup fat-free or low-fat vanilla yogurt

1 tsp. grated orange zest

¼ tsp. ground nutmeg

Preheat the oven to 350 F.  Lightly spray an 8-inch square baking pan with vegetable oil spray.

Spread the bread slices with a thin coating of margarine.  Cut into ½-inch cubes.  Put the bread in the baking pan.  Stir in the apricots.

In a medium bowl, mash the sweet potatoes.  Whisk in the milk, egg substitute, brown sugar, cinnamon and allspice.  Pour over the bread mixture.  Sprinkle with the pecans.

Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean.  Let cool on a cooling rack for 5 minutes before cutting.  Place bread pudding on plates or in bowls.

Meanwhile, in a small bowl, whisk together the yogurt, orange zest and nutmeg.  Cover and refrigerate until ready to serve.  Spoon 2 tablespoons sauce over each serving.

(Recipe for Sweet Potato Bread Pudding with Orange-Nutmeg Sauce was in Love Your Heart – 41 Delicious Recipes for Women – By Women, March 21, 2006)

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