#classictwist

Sweet potatoes and warm spices combine to create this delightful twist on a classic bread pudding. Gooey marshmallows are sprinkled on top for an extra-special treat.

Ingredients: 2 cups cubed sweet potato bread. 1/2 cup marshmallow fluff. 1/2 cup sweet potato puree. 1/2 cup whole milk. 1/4 cup brown sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/4 cup chopped pecans optional. Marshmallows for topping optional.

Instructions: Set the oven temperature to 175C 350F. Sweet potato puree, whole milk, brown sugar, eggs, vanilla extract, ground nutmeg, and cinnamon should all be combined in a big mixing bowl. Blend until thoroughly blended. When all of the sweet potato bread cubes are coated, add the cubed bread to the mixture and gently fold it in. If you want to add more flavor and texture, fold in the chopped pecans. Spread the mixture evenly in a baking dish that has been oiled. Bake for 30 to 35 minutes, or until the pudding sets and the top becomes golden brown, in a preheated oven. Take it out of the oven and allow it to cool a little. If you'd like, sprinkle marshmallows over the pudding and pop it back in the oven for a few minutes to toast and caramelize them. Enjoy your delectable Sweet Potato Bread Pudding with Marshmallow warm or cold!

Prep Time: 15 minutes

Cook Time: 35 minutes

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