Life’s too short to limit yourself to ordinary foods, try this extraordinary sweet potato bread pudding. You will have an array of flavors from the tartness of the cranberries to the sweetness of sweet potatoes bursting in your mouth
Step#1  Ingredients
5 cups bread
Step#2 & 4 Ingredients
1 pound sweet potatoes
Step#3 Pudding Mixture Ingredients
1 1/2 cups dehydrated cranberries
4 large eggs
1 teaspoon salt
3 teaspoons vanilla extract
1 tablespoon baking powder
1 cup sugar
1 teaspoon ground ginger
1 cup milk
1 1/4 cups sour cream
Step#5Topping Ingredients (Optional)
1 cup walnuts or pecans, chopped
4 tablespoons butter/margarine, melted
2/3 cup light brown sugar
4 tablespoons all-purpose flour

Directions
Step#1
Cut five cups of bread into bite size pieces; dry-out overnight. Use any breads except wheat and rye.
Step#2
The next day, peel sweet potatoes; cut into bite size pieces; boil in large pot with water for 15-20 minutes or until fork tender. Smash sweet potatoes into the consistency of baby food with a fork or food processor; set aside in refrigerator to cool.
Step#3
Preheat oven to 400 degrees. Combine in extra large bowl all pudding mixture ingredients. Slowly add bread to mixture; make sure bread is well coated with pudding mixture. Cover and refrigerate for 3-4 hours.
Step#4
Add chilled sweet potatoes into bread/pudding mixture; mix well. Spray a 2 quart casserole dish with non-stick cooking spray; pour pudding mixture into casserole dish. If omitting topping bake for 30 minutes or until fork comes back clean.
Step#5 Topping (Optional)
In a medium bowl, melt butter/margarine in the microwave or on stove top. Mix margarine/butter with topping ingredients. Pour mixture over pudding mixture in casserole dish. Bake for 30 minutes.