Sweet Potato Bread Pudding

3/4 loaf Texas toast - 6 large eggs - 3 cups water - 3 cans sweet condensed milk - 1 & 1/2 Tbsp Vanilla - 2 Tbsp Cinnamon - 1 cup golden raisins - 1 & 1/2 cups butter - 1 cups sweet potato Purée (roasted sweet potatoes)

Preheat oven to 350ºF (175ºC). Diced bread into .5 inch by .5 inch squares and hold in reserve. Next over medium heat in saucepan add water, raisins, butter and sweet condensed milk. Heat for ten minutes to incorporate flavours. This will now be the cream base for pudding. Remove from heat and add spices and sweet potato, then whisk in eggs. Next gently fold cream into bread and let rest for 30 minutes. Bake, covered at 325ºF (160ºC) for 25- 30 minutes, or until set.
Remove from oven and serve* or refrigerate up to 5 days.**
*Top with cinnamon caramel, bourbon sauce or spiced simple icing.