101 Thanksgiving Leftover Recipes #29: Sweet Potato Bread Pudding #goodcookcom

Mom Always Finds Out is part of the Good Cook Kitchen blogger program and received the products mentioned below for consideration. 

One of the best things I have added to my kitchen this year is the Good Cook Stainless Steel Rubber Based Mixing Bowl. I have the 3 quart size, which is perfect for just about anything I need to make. The stainless steel is so easy to take care of and I love how the rubber bottom keeps the bowl from sliding all over the place while I mix. It has become my favorite go-to mixing bowl. I recently used it along with my Sweet Creations by Good Cook 8 inch Aluminum Cake Pan to transform my Thanksgiving leftovers into something a little different for my family to eat.

If you have leftover sweet potatoes or sweet potato casserole, turn it into a quick and easy bread pudding dessert. Scroll on down for the recipe.

My assignment for this year’s family Thanksgiving dinner was sweet potato casserole for twenty people. So of course, I baked enough for about 40 people just to be on the safe side. Plus I wanted to be sure there would be leftovers for anyone who wanted them.

I was able to bring home quite a bit of leftover sweet potato casserole. And although I love sweet potato casserole, there’s only so many times in a week I want to eat it. I decided to try to make a Sweet Potato Bread Pudding. Since the sweet potato casserole already has enough brown sugar, butter and other sweet goodness baked into it, you really just need to add a few more things to turn it into a bread pudding dessert.

Sweet Potato Bread Pudding with Marshmallows

Serves 8-12

Ingredients:

• 5 cups of bread (crusts removed, cubed)
• 1 1/3 cups whole milk or half-and-half
• 2 eggs
• 1 cup sweet potato casserole
• 1 tsp. vanilla
• 1/8 tsp. nutmeg
• 1/4 tsp. cinnamon
• 1.5 cups mini marshmallows
• butter (for greasing baking dish)

Directions:

1. Grease an 8×8 baking dish with butter. Preheat oven to 350 degrees.
2. In a medium sized bowl, whisk together the milk, eggs, sweet potato casserole, vanilla, nutmeg and cinnamon. Add bread and let it soak in the mixture for about 10 minutes.
3. Bake in 350 degree oven for 35 minutes or until pudding is set in the middle. Carefully remove from oven and top with a layer of mini marshmallows.
4. Put back into oven and bake for another 10 minutes or until marshmallows start to brown. Remove and let set for a few minutes before eating.

Note: If you have leftover (cooked) sweet potatoes, just mash them up and add 1/2 cup of brown sugar to the mixture in Step 2. 

Do you enjoy eating Thanksgiving leftovers? What are your favorite ways to serve leftover sweet potato casserole?

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Check out the rest of these Thanksgiving leftovers recipes and ideas from other Good Cook Kitchen Experts: