Recipe By : Mark Cleveland
Serving Size : 20 Preparation Time :1:30
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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5 cups whole wheat bread -- cinnamon raisin
3 cups rice dreamŽ -- or non fat milk
6 whole eggs -- cage free
2/3 cup maple syrup -- grade B is best
5 whole bananas -- sliced
2 cups yams -- julienned or grated
2/3 cup dried blueberries
2/3 cup hazelnuts -- rough chopped
1 whole orange -- zested and juiced
3 tablespoons brown sugar
cinnamon

Put sweet potato into cold water to cover. Bring to low boil. Simmer for five mins or until still cruchy but almost tender. Drain. Dry bread overnight or in low oven. Cube and toss with rice milk in a large bowl. Let stand while you prepare the rest. Add everything else except brown sugar and cinnamon, beat and add eggs and mix. Spread in buttered loaf pans or casseroles. Top with brown sugar and cinnamon. Bake in bain maire (A bain marie is a water bath. Put the casseroles in a larger pan and fill half way up pudding pans with hot water) at 350 for about an hour or until top is browned and skewer two inches from edge comes out clean. Cool then chill. Serve spooned or cut into wedges.

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Per serving: 269 Calories; 6g Fat (18% calories from fat); 8g Protein; 50g Carbohydrate; 55mg Cholesterol; 345mg Sodium

NOTES : Use sweet potato liquid to make soup or tea. Serve pudding with a dollop of crema if desired.