sweet potato bread pudding

Serves: 8

Ingredients:
2 cups diced peeled sweet potato (boiled and drained)
3 tablespoons granulated sugar plus 1/4 cup, divided
1 tablespoon unsalted butter
1 ½ teaspoons orange zest
¼ cup orange juice
¾ teaspoon lemon zest
2 teaspoons lemon juice
¼ teaspoon salt
6 large eggs
1 ½ cups low-fat milk
1 ¼ teaspoons ground cinnamon
½ teaspoon vanilla essence
¼ teaspoon ground nutmeg
8 cups diced stale whole wheat bread

Method:
combine sweet potato, water, brown sugar, 1 tablespoon butter, orange zest, orange juice, lemon zest, lemon juice and salt in small saucepan.
bring to a boil over high heat. reduce heat to low, cover and simmer until the sweet potato is very tender, 15 to 25 minutes. let cool for 5 minutes.
whisk eggs in a large bowl. add 1 1/2 cups milk, cinnamon, vanilla, nutmeg, the sweet potato puree and the remaining 1/4 cup granulated sugar; whisk until blended. add bread and stir until well coated. pour the mixture into the prepared baking dish. transfer the mixture to a food processor and puree. transfer to a shallow pan and let cool completely, about 15 minutes in the refrigerator or 5 minutes in the freezer.
preheat oven to 180°c and grease a baking dish. place the baking dish in a roasting pan. pour enough boiling water into the roasting pan to come 1 inch up the sides of the baking dish.
carefully transfer the roasting pan to the oven. bake the pudding until the center is no longer runny, 45 minutes to 1 hour. serve warm.