Sweet Potato Bread Pudding with Toasted Marshmallows

By Texaschef11

Ingredients

• 5 cups finely torn soft, buttery rolls
• 3 large egg yolks
• 1 1/2 cups whole milk
• 1/4 cup unsalted butter, melted
• 2/3 cup firmly packed dark brown sugar
• 1 cup finely mashed cooked sweet potato (fresh)
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Marshmallows (Homemade if possible!)

Preparation

Step 1

Preheat oven to 375 degrees F. Generously butter an 8x8-inch square baking dish with butter.

Place torn rolls in a large mixing bowl.
In a medium sized mixing bowl, whisk together yolks, milk, butter, brown sugar, sweet potato, vanilla, cinnamon and nutmeg, until well combined; pour mixture over bread, and stir until well combined. Allow to sit for 10 minutes, before scraping into baking dish.

Bake at 375 degrees F, for 25-28 minutes, or until fragrant, and the top starts to brown. Remove dish from oven, and top with marshmallows.

Heat oven broiler, and broil marshmallows for a couple of seconds, until brown. Cool on a wire rack for 15 minutes, or until ready to serve.

Makes 9 servings