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
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.
Whisk together milk, eggs, sweet potato, sugar, vanilla, cinnamon, cardamom, nutmeg and salt in a large bowl.
Spray a 9×13-inch pan with nonstick cooking spray. Preheat oven to 350 degrees Fahrenheit.
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.
Allow bread mixture to stand for 10 minutes to soak up the sweet potato mixture.
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.
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.
Allow to cool about 15 minutes before serving. If there is any leftover, store in fridge.
