This sweet potato bread pudding is reminiscent of the classic Thanksgiving side dish – sweet potato casserole. You’ll love the marshmallow topping! 

Sweet Potato Bread Pudding with Marshmallow Topping - Recipe on RachelCooks.com

This post is sponsored by Campfire® Marshmallows.

You guys want to see something funny? I probably shouldn’t lead with this but check out one of the very first recipes that I posted on my site — blueberry bread pudding. Wasn’t I am amazing photographer? It looks like a big pan of death. Let’s not even talk about the way I wrote the recipe. I’m slooooowly making my way through my recipes and editing them and fixing them up. Looks like that one is next on my list.

Okay this really is too good not to share. In case you were scared to click on the link…

here….

it…

is…

in all its glory!

ugly bread pudding

ACK! Whaaaat was I thinking?!

Anyways, back to the point. And away from that frightening picture. I love bread pudding. Seriously love it. It’s a fantastic dessert — unassuming but SO delicious. And it also works as breakfast. At least in my book. Eggs, milk, bread. It’s totally breakfast food.

Sweet Potato Bread Pudding with Marshmallow Topping - Recipe on RachelCooks.com

With Thanksgiving right around the corner, I was inspired to create a twist on the classic side dish that everyone associates with Turkey Day — Sweet Potato Casserole. Of course there are a lot of different takes on it, but everyone is familiar with the marshmallow topped version.

Sweet Potato Bread Pudding with Marshmallow Topping - Recipe on RachelCooks.com

Bread pudding still might not be the most photogenic lady, but it’s what is inside that counts. Creamy custard made with flavorful sweet potatoes. Tons of warm fall spices — cinnamon, nutmeg, and a dash of cardamom to keep things interesting. And then the marshmallow topping — sweet, perfectly browned and just a little bit of crispy perfection that will make you feel like you’re sitting around the campfire roasting marshmallows.

This will quickly become a favorite Thanksgiving dessert…or breakfast.

Sweet Potato Bread Pudding with Marshmallow Topping - Recipe on RachelCooks.com

Sweet Potato Bread Pudding with Marshmallow Topping

This sweet potato bread pudding is reminiscent of the classic Thanksgiving side dish – sweet potato casserole. You’ll love the marshmallow topping!

Ingredients:

  • 2 and 1/2 cups whole milk
  • 4 large eggs
  • 1 1/2 cups sweet potato puree (about 2 sweet potatoes)
  • 1 cup packed brown sugar
  • 1 and 1/2 teaspoon pure vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 teaspoon salt
  • 10 cups cubed cinnamon bread
  • 3-4 cups Mini Campfire® Marshmallows

Directions:

  1. Scrub sweet potatoes clean and prick holes all over them with a fork. Wrap in paper towel and cook in microwave on high for 5-10 minutes or until soft. Scoop out flesh and mash or puree and let cool almost completely.
  2. Whisk together milk, eggs, sweet potato, sugar, vanilla, cinnamon, cardamom, nutmeg and salt in a large bowl.
  3. Spray a 9×13-inch pan with nonstick cooking spray. Preheat oven to 350 degrees Fahrenheit.
  4. Put cubed bread in prepared pan and pour sweet potato mixture over bread. Press down slightly so that all bread is touching sweet potato mixture.
  5. Allow bread mixture to stand for 10 minutes to soak up the sweet potato mixture.
  6. Bake for 40-50 minutes, or until the bread pudding is set (stick a knife in the center and look for liquid — if there is still liquid, continue baking. Internal temperature should reach 165 degrees Fahrenheit.
  7. Take the dish out of the oven and sprinkle the Campfire mini marshmallows over the top — an even layer if possible. Place pan under the broiler for about 1 minute (WATCH CAREFULLY!), until the marshmallows puff up and brown.
  8. Allow to cool about 15 minutes before serving. If there is any leftover, store in fridge.

 

Note: I used a cinnamon swirl bread — if that isn’t available, use a white bread and increase cinnamon in recipe to 1 and 1/2 teaspoon.

Note: If your kids aren’t allergic to nuts like mine, it would be delicious to fold in 1/2 cup toasted and chopped pecans.

Note: The pan I used this time was slightly smaller and deeper than a 9×13 so it required a longer cooking time.

 

All images and text ©Rachel Cooks.

You can find out more about Campfire® Marshmallows by visiting their website or follow along with them on Facebook and Pinterest. If you’re craving some marshmallow inspiration, check out the Marshmallow Madness Pinterest board!

*Disclosure: Campfire® marshmallows compensated me for my time to create this recipe and write this post. All opinions are, as always, my own. I’m always grabbing a couple marshmallows out the bag to snack on. Thanks reading my blog and reading about brands I use and love.