Campfire S'mores Bread Pudding |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 9 |
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This recipe comes from BH&G January '10 issue and is a prize tested recipe winner submitted by Dawn Wilber. I thought my family would enjoy it this winter. Ingredients:
4 hot dog buns, cut in 1-inch pieces |
4 eggs |
1 (14 ounce) can sweetened condensed milk |
3/4 cup milk |
1 teaspoon vanilla |
1/4 teaspoon ground nutmeg |
1 cup mini marshmallows |
3/4 cup semisweet chocolate piece |
5 graham cracker squares, coarsely crushed (about 1/2 c) |
2 tablespoons milk |
Directions:
1. Preheat oven to 325°F Grease a 2 qt square baking dish. Set aside. Place bun pieces on shallow baking sheet. Bake 7 to 8 minutes or until dry and crisp. Cool.
2. In medium bowl, lightly beat eggs. Stir in sweetened condensed milk, 3/4 c milk, vanilla and nutmeg; set aside.
3. Place bun pieces in prepared baking dish. Sprinkle with 1/2 c each of the marshmallows and chocolate pieces. Evenly pour milk mixture over all. Let stand 5 minutes. Sprinkle with crushed graham crackers. Bake, uncovered, for 35 minutes. Sprinkle with 1/4 c of the remaining marshmallows. Bake for about 5 minutes or until a knife inserted near center comes out clean.
4. For drizzle, in small saucepan, heat and whisk remaining marshmallows, remaining chocolate pieces and 2 T milk over low heat until melted and smooth. Drizzle over bread pudding. Cool 20 to 30 minutes before serving. Serve warm.
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