Sweet Potato Bread Pudding with Marshmallow Topping: A Festive Fusion

Experience the best of both worlds with this incredible Sweet Potato Bread Pudding. Combining the comforting warmth of classic bread pudding with the beloved flavors of sweet potato casserole, this unique dish is destined to become a new favorite. Perfect as a show-stopping dessert, a hearty side dish, a delightful brunch centerpiece, or an essential addition to your Thanksgiving buffet.

There’s something inherently magical about bread pudding. It’s a humble yet profoundly delicious dessert that consistently exceeds expectations. But its charm doesn’t stop at the dessert course; in my culinary playbook, it effortlessly transitions into a fantastic breakfast. After all, what could be more breakfast-appropriate than a harmonious blend of eggs, milk, and bread? It’s a complete meal to kickstart your day.

For years, my heart belonged to blueberry bread pudding, though I also cherished the classic version with plump raisins. However, a new contender has arrived to claim the spotlight, offering a truly innovative twist that will redefine your bread pudding experience. Move over, old favorites; Sweet Potato Bread Pudding is here to captivate your taste buds!

With Thanksgiving celebrations fast approaching, I was inspired to create a fresh take on one of the most iconic side dishes associated with Turkey Day: sweet potato casserole. This festive staple, traditionally crowned with toasted marshmallows, holds a special place at holiday tables. But why stick to tradition when you can elevate it?

Of course, the classic sweet potato casserole already boasts numerous delightful variations. For those seeking a healthier alternative, my healthy sweet potato casserole is a fantastic gluten-free, nut-free, and dairy-free option. Kids, in particular, adore the playful handheld sweet potato casserole bites, complete with their miniature marshmallow crowns. And for a truly extravagant savory experience, don’t miss the over-the-top scalloped sweet potatoes with bacon and Gruyère (a marshmallow-free delight!). Each offers a unique way to enjoy the humble sweet potato.

But prepare yourself for something truly extraordinary. Sweet potato bread pudding might be a novel concept for many, yet it brilliantly merges the comforting elements of both dishes into one irresistible creation. I have no doubt that this will quickly become a cherished recipe in your repertoire, offering a new dimension of flavor and texture that will leave everyone asking for more. Get ready to fall in love with this harmonious blend!

The Irresistible Charm of Sweet Potato Bread Pudding

Bread pudding, in its rustic glory, may not always win beauty contests, but its true magic lies beneath the surface. This sweet potato bread pudding is a testament to that, boasting a rich, creamy custard infused with the natural sweetness and vibrant color of healthful sweet potatoes. We elevate this dessert beyond simple white bread by using luxurious cinnamon swirl bread, which adds an extra layer of spice and texture.

The custard itself is a symphony of warm autumn spices, including generous amounts of cinnamon, a hint of freshly grated nutmeg (or ground, if preferred), and a delicate dash of aromatic cardamom. These spices perfectly complement the sweet potato, creating an unparalleled depth of flavor that evokes cozy fall evenings. The result is a moist, flavorful, and incredibly satisfying pudding that truly embodies comfort.

But the indulgence doesn’t stop there. Capping this delightful creation is a generous blanket of mini marshmallows, broiled to golden-brown perfection. This topping provides a sweet, slightly caramelized crust that delivers a wonderful textural contrast – soft and gooey underneath, with just a hint of crispy char on top. Each spoonful will transport you to a nostalgic campfire scene, complete with perfectly roasted marshmallows. This harmonious blend of textures and flavors makes Sweet Potato Bread Pudding an unforgettable experience, whether served as an elegant Thanksgiving dessert or a special, comforting breakfast.

Make Ahead Perfection

Planning for a holiday meal or a special brunch can be stressful, but this sweet potato bread pudding is wonderfully accommodating. You can easily prepare the entire casserole a day in advance, without baking it. Simply cover the baking dish tightly with plastic wrap or foil and refrigerate for a couple of hours or even overnight. When you’re ready to bake, just add an additional five to ten minutes to the baking time to ensure it heats through completely and achieves that perfect golden crust. This simple trick makes hosting a breeze, allowing you to enjoy more time with your guests and less time in the kitchen.

Beyond its make-ahead convenience, this recipe also provides an excellent opportunity to utilize any leftover mashed sweet potatoes you might have on hand. Instead of letting them go to waste, transform them into this decadent bread pudding, giving them a delicious second life. It’s a smart way to minimize food waste while maximizing flavor and comfort.

Smart Storage & Reheating

Leftover sweet potato bread pudding can be easily stored in the refrigerator for up to 3 days. Simply cover the dish tightly with plastic wrap or transfer individual portions to airtight containers. This dish is wonderfully versatile and can be enjoyed in various ways: cold straight from the fridge for a quick snack, at room temperature for a softer texture, or gently warmed up in the microwave for that fresh-baked feel. When reheating, cover lightly to retain moisture and heat until warmed through.

Recipe

Sweet Potato Bread Pudding with Marshmallow Topping

By

Rachel Gurk

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hr
10 mins

Servings:
12

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Two favorites, sweet potato casserole and bread pudding, are wrapped into one delicious dish: sweet potato bread pudding.

Ingredients

• 2 large sweet potatoes
• 4 large eggs
• 2 ½ cups whole milk
• 1 cup packed brown sugar
• 1 ½ teaspoons pure vanilla extract
• ¾ teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg (or ground nutmeg)
• ¼ teaspoon ground cardamom
• ¼ teaspoon salt
• 10 cups cubed cinnamon bread (see note)
• 3 to 4 cups mini marshmallows

Instructions

• Scrub sweet potatoes thoroughly and prick holes all over their surface with a fork. Wrap each potato in a paper towel and microwave on high for 5 to 10 minutes, or until they are soft to the touch. Allow them to cool slightly before carefully scooping out the flesh. Mash or puree the sweet potato flesh until smooth; you should aim for approximately 1 ½ cups. Let the mashed sweet potato cool almost completely before proceeding. This step can be done in advance to save time.
• In a large mixing bowl, whisk the eggs until they are well blended and slightly frothy. Add the cooled mashed sweet potatoes, whole milk, brown sugar, pure vanilla extract, ground cinnamon, ground cardamom, freshly grated nutmeg, and salt to the bowl. Whisk all the ingredients together thoroughly until the mixture is completely smooth and well combined, ensuring no lumps remain.
• Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
• Arrange the cubed cinnamon bread evenly in the prepared baking pan. Pour the sweet potato and egg mixture generously over the bread cubes. Gently press down on the bread with a spatula or the back of a spoon to ensure all the bread cubes are fully immersed and absorb the flavorful liquid.
• Allow the bread and sweet potato mixture to stand for at least 10 minutes at room temperature. This crucial soaking time allows the bread to fully absorb the custard, resulting in a tender and moist pudding. For even deeper flavor and convenience, you can cover the dish and refrigerate it for up to 24 hours before baking.
• Bake the bread pudding in the preheated oven for 40 to 50 minutes. To check for doneness, insert a knife into the center; if it comes out clean with no liquid, the pudding is set. The internal temperature should reach 165°F (74°C). If there is still liquid, continue baking in 5-minute increments until fully cooked.
• Once baked, remove the dish from the oven. Evenly sprinkle 3 to 4 cups of mini marshmallows over the entire surface of the hot bread pudding. Return the pan to the oven and place it under the broiler for approximately 1 minute. Watch the marshmallows very carefully during this time, as they can burn quickly. Remove the dish once the marshmallows puff up and achieve a beautiful golden-brown, lightly toasted finish.
• Allow the sweet potato bread pudding to cool for about 15 minutes before cutting it into squares and serving. This resting period helps the pudding set further and makes for cleaner slices. Serve warm and enjoy!

Notes

• If cinnamon swirl bread is not readily available, a good substitute is plain white bread. In this case, increase the amount of ground cinnamon in the recipe to 1½ teaspoons to infuse the pudding with that essential warm spice flavor.
• For an added layer of texture and nutty flavor, consider folding in ½ cup of chopped toasted pecans or toasted walnuts into the sweet potato mixture before pouring it over the bread. This addition provides a delightful crunch that complements the soft pudding.
• Make-ahead tip: To prepare this dish in advance, assemble the bread pudding up to the point of baking. Cover the unbaked dish tightly with plastic wrap or foil and refrigerate for up to 24 hours. When ready to bake, simply follow the baking instructions, adding an extra 5-10 minutes to the cook time to ensure it heats through completely.

Nutrition Facts (Approximate Per Serving)

Calories: 343kcal

,

Carbohydrates: 64g

,

Protein: 10g

,

Fat: 5g

,

Saturated Fat: 2g

,

Polyunsaturated Fat: 1g

,

Monounsaturated Fat: 1g

,

Trans Fat: 0.02g

,

Cholesterol: 68mg

,

Sodium: 359mg

,

Potassium: 383mg

,

Fiber: 4g

,

Sugar: 33g

,

Vitamin A: 8213IU

,

Vitamin C: 1mg

,

Calcium: 164mg

,

Iron: 2mg

Nutrition information is automatically calculated and should only be used as an approximation.

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