Sweet Potato Bread Pudding

I found this a few months ago in a magazine put out by Publix. Haven't tried it yet, but it looks good!

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  eggs
• 2  egg whites
• 1  cup low-fat milk or 1  cup vanilla-flavored soymilk
• 1  cup sweet potato, cooked and mashed (see note 1)
• 1⁄4 cup  packed brown sugar
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 3  cups  raisin bread, cubed and dried (4 slices, see note 2)
• 1⁄3 cup golden raisins or 1⁄3 cup  dried apricot
• 1⁄4 cup  chopped pecans, toasted

Directions

1. In a medium bowl, beat together whole eggs, egg whites, and milk.
2. Whisk in sweet potato, brown sugar, cinnamon, and nutmeg.
3. In a 2-quart square baking dish, combine bread cubes, raisins, and pecans.
4. Pour the egg mixture over bread mixture. Lightly press with the back of a spoon to thoroughly moisten bread.
5. Bake at 325°F for 30 to 35 minutes or until knife inserted near center comes out clean.
6. Serve warm.
7. NOTE 1: For 1 cup mashed cooked sweet potato, peel and quarter one 11- to 12-ounce sweet potato. In a small covered saucepan, cook in enough boiling watner to cover, about 25 minutes or until tender; drain and mash.
8. NOTE 2: To dry bread crumbs, spread in a single layer in a 15x10-inch baking pan. Bake at 300° for 10 to 15 minutes or until dry, stirring twice; cool (Bread will continue to dry and crisp as it cools). Or let stand, loosely covered, at room temperature for 8 to 12 minutes.