Thursday, February 17, 2011

S'mores Bread Pudding

This was an amazing dessert! We loved it and will be making this again for sure.



8-9 cups stale bread, cubed(we used cinnamon bread)
5 graham crackers, cut into bite size pieces
2 cups large marshmallows, cut in half or mini marshmallows
2 cups milk chocolate chips
3 cups half and half or light heavy cream
3 eggs
2/3 cups sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon

1. Grease a 9x13 baking pan. Toss bread, graham crackers and marshmallows together and arrange evenly across bottom. Scatter chips over top.

2. In a large mixing bowl whisk half and half, eggs, sugar, vanilla and cinnamon together.

3. Pour over bread mixture. Refrigerate at least two hours or overnight for dense bread, press down on the bread and make sure it gets soaked by the egg mixture.

4. Preheat oven to 350 degrees F. Allow the pan to come to room temperature before baking. Bake for 45-50 minutes until top is golden and middle is set. Serve warm or cold with whip cream. Store in refrigerator.
*For a more custardy pudding use 2 cups less bread cubes.

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