Sunday, December 18, 2011

S'mores Bread Pudding

1 Fresh Loaf French Bread
1 package of graham crackers
2 C mini marshmallows
1 Pint Heavy Whipping Cream
1 Cup half and half
1 package milk chocolate chips
1 Cup semi-sweet chocolate chips
10 eggs
2T vanilla
1 package giant marshmallows
  1. Pour the chocolate chips into a bowl
  2. In a saucepan, heat the cream, half and half and vanilla until small bubbles start to form at side of pan.  (don’t let it boil)
  3. Pour the warm cream over the chocolate and whisk until smooth.  Let cool slightly.
  4. Meanwhile, cut the baguette and graham crackers into ½ inch cubes and put them into a 9×13 baking dish.  Add the mini marshmallows and toss it all to distribute everything evenly in the pan.
  5. In another bowl, whisk the eggs and add them to the cooled chocolate mixture, whisking constantly.  Slowly pour the chocolate over the bread mixture.  Saran the whole thing, pressing down tightly.  Let the pudding sit for 30 minutes to an hour to absorb the liquid.
  6. Uncover and bake in a 350 degree oven for 40 minutes or until the pudding is firm and mostly set.  The center may jiggle a little.
  7. Let cool.
  8. Before serving, top with giant marshmallows and put back into the oven under a low broiler to brown the marshmallows on top.  Drizzle with chocolate syrup for design if you desire!

1 comment:

  1. HOLY CRAP!! You posted a recipe the day you made it?!? It must have been good!!

    ReplyDelete